basmati rice w aromatics
the ingredients
— basmati rice | 1 cup
— shallot | 1, minced
— garlic | 3 cloves, minced
— ginger | 1 tbs (about a thumb), grated or finely minced
A note on the ginger - if you’re making a main that pulls from Asian flavor profiles, like honey sriracha salmon, you can include the ginger. If you’re going for more of a med vibe, like in the one whole leg collection, leave the ginger out.
— water | 1 3/4 cups
— butter | 2 tbs
the process
— in a mesh strainer, rinse the uncooked rice until the water runs almost clear, it should only take a couple minutes
— in a medium pot over medium-low heat, melt the butter and sauté the shallots until they are softened and translucent, about 3 minutes
— add the ginger (if you’re using it) and sauté for 2 minutes, before adding the garlic and sautéing for another 2 minutes
— once all of your aromatics are softened and smell absolutely heavenly, add your rinsed rice and toast for a minute
— add the water and bring everything to a boil over high heat
— turn the heat down to low and simmer, covered, for 16 minutes
— take the pot off the heat and let it sit, covered, for 5 minutes
— uncover and lightly fluff with a fork
notes
— gluten free
— to make it dairy free, swap the butter for olive oil
