Fresh baby ginger grated, sliced thin, or microplaned into a pot of rice brings out a fragrant, slightly lemony and gently gingery side for stir-fries, curries, roasted vegetables or a fried egg.

Serves 4 · 30 minutes

Ingredients

  • 1 1/2 cups jasmine or other long-grain white rice
  • 2 1/4 cups water (or use one 13.5-ounce can of coconut milk plus water to make 2 1/4 cups)
  • 1 teaspoon grated baby ginger
  • 1/2 teaspoon salt
  • Optional to finish: a squeeze of lime, chopped cilantro, or a handful of microgreens

Directions

  1. Rinse the rice in a strainer until the water runs mostly clear. This keeps it fluffy.
  2. Put the rice, water, grated ginger and salt in a pot.
  3. Bring to a boil, then cover, turn the heat to low and cook 15 minutes.
  4. Turn off the heat and let it sit, still covered, for 10 minutes.
  5. Fluff the rice with a fork and finish with lime, herbs or microgreens.

Same trick, other dishes: Drop a bit of baby ginger into soup, broth, curry or the water for steaming vegetables.