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Ingredients
- 2 C. uncooked Calrose Rice
- 3 T. rendered chicken fat or unsalted butter
- 1/2 C. finely chopped yellow onion
- 3 T. minced peeled fresh ginger
- 1 C. low sodium chicken broth
- 1 C. water
- 2 t. kosher salt
- 1 pandan leaf, smashed and tied in a knot (optional)
Details
Preparation
Step 1
1. Place rice in a large bowl and rinse with cool running water until water runs clear. Drain rice.
2. Heat chicken fat in a large, heavy sauce pan over medium low. Add onions, cook, stirring occasionally until completely translucent, about 10 minutes. Add ginger; cook, stirring occasionally, until softened, about 3 minutes.
3. Add rice, chicken broth, 1 C. water, salt, and pandan to saucepan. Bring to a simmer over medium-high. Cover, reduce heat to low, and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes. Remove and discard pandan, fluff rice with chopsticks or fork. Cover and keep warm until ready to serve.
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