Gingery Jasmine Rice
Here is another tasty recipe from Sandra Savage, a real life executive chef and cookbook author. She is a graduate from California Culinary Academy (CCA); she has collected and developed recipes while traveling and cooking around the world, including two weeks aboard the USS Blue Ridge in Japan.
2 tablespoons olive oil
2 small quarter size pieces of ginger, peeled and minced
1 garlic clove, minced
1⁄4 jalapeño, seeded
1⁄2 shallot, minced
1 cup jasmine rice
2 cups chicken stock
1 tablespoon cilantro, minced
salt and pepper, to taste
Heat olive oil in a medium saucepan over medium- high heat. Add ginger, garlic, jalapeño and shallot and sauté for 1 minute.
Add rice. Toast rice for 1-2 minutes. Add chicken stock.
Add cilantro. Taste and adjust seasoning with salt and pepper.
Cover saucepan and reduce heat to low. Cook for 20–25 minutes, or until the rice is tender.