A delightful twist on a classic rice dish, infused with the warm and aromatic flavors of ginger and butter.
Extract the juice and pulp from the fresh ginger using a garlic press into a small bowl.
Using fresh ginger ensures the most vibrant flavor. If you don't have a garlic press, finely grate the ginger and squeeze it through a cheesecloth.
Combine the ginger juice and pulp, water, rice, butter, and salt in a small saucepan.
Ensure the butter is evenly distributed for a consistent flavor throughout the rice.
Cover the saucepan and bring the mixture to a boil over high heat.
Keep an eye on the pot to prevent it from boiling over.
Reduce the heat to low and let the rice cook, covered, until tender, about 15 minutes.
Avoid lifting the lid during cooking to retain steam and ensure even cooking.
Remove the saucepan from heat and let the rice sit, covered, for 10 minutes.
This resting period allows the rice to absorb any remaining moisture and enhances its texture.
Fluff the rice with a fork and serve warm.
Fluffing the rice with a fork prevents it from clumping and keeps the grains separate.
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