Arroz jasmim com gengibre e capim-limão

Ingredientes

• 2 teaspoons coconut, vegetable or olive oil
• 1/2 stalk lemongrass, cut in half lengthwise and pounded
• 1 inch piece ginger, peeled
• 1 cup Jasmine rice
• 1 cup water
• 1 teaspoon salt
• 1 scallion, sliced thinly (optional)

Modo de preparo

1. 1

   Place the rice in a sieve and rinse under cold water. Rinse until the water runs clear (we are trying to get rid of some starch). Drain well.

2. 2

   --- Rice Cooker Instructions ---

3. 3

   Add the oil, lemongrass and ginger into the rice cooker. Add the water, salt and rice and mix well. Cover and cook according to manufacturer's instructions (turn on and wait until the timer goes off. Done!).

4. 4

   Uncover, fluff the rice with a fork. Put the lid back on and let it stand for 10 minutes in the rice cooker.

5. 5

   Remove and discard the lemongrass and ginger and serve garnished with scallions (optional)

6. 6

   --- Stove Top Instructions ---

7. 7

   In a small saucepan, heat the oil over medium-low heat. Add the lemongrass and ginger. Cook for 2 minutes.

8. 8

   Add the water, rice and salt and mix well. As soon as the water starts boiling, lower the heat and cover the pot. Cook on low for 15 to 20 minutes or until the rice is tender and all the liquid is absorbed.

9. 9

   Uncover and fluff the rice with a fork. Put the lid back on and let it sit for 5 minutes. Remove and discard the lemongrass and ginger and serve garnished with sliced scallions (optional)