Side
Ginger rice with spring onions
Serves four. Ginger rice with spring onions.
Clear and checked
Method
- 01
Read, weigh and prepare
4 minHands-onRead the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.
- 02
Rinse and drain rice
2 minHands-onRinse the rice until the water is nearly clear and drain thoroughly.
- 03
Soften the aromatics
1 minHands-onSoften grated ginger in its oil for 1 minute.
- 04
Start heating the cooking liquid
1 minHands-onPut rice in a lidded saucepan with its listed water and salt if listed.. Start heating over medium-high heat.
- 05
Heat the cooking liquid
2 minHands-off · check as directedAllow the cooking liquid to reach a boil. Check promptly when the timer ends; heat output and pan size affect this estimate.
- 06
Check and start cooking
1 minHands-onConfirm a full boil, then cover and reduce to the lowest heat.
- 07
Cook the covered rice
12 minHands-off · check as directedCook covered on the lowest heat for 12 minutes. Keep the lid on and avoid stirring. Use the packet guidance if it differs; check the grains are tender and the liquid absorbed.
- 08
Switch off the heat
0.5 minHands-onTurn off the heat and keep the lid closed.
- 09
Rest
10 minHands-off · check as directedRest covered off the heat for 10 minutes without lifting the lid.
- 10
Finish and serve
2 minHands-onFluff gently and finish with spring onions. Serve hot.
Equipment check
4 items required
- Digital scales
- Appropriate chopping board
- Probe thermometer
- Wide frying pan
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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