GINGERED SWEET RICE
Once the rice is cooked, it is chewier, sticky, and has a sweet flavor that perfectly complements the warmth of ginger and the sweet, zesty glace from the salmon marinade. (If sweet rice is not available , you can use any kind of rice of your choice)
Servings: 4 to 6
- 1 tablespoon or more grated ginger
- 3 tablespoon finely diced cooking onion
- 3 bay leaf
- 1 tablespoon oil
- 2 cups sweet rice
- 2 ½ cups water
Turn on your rice cooker or a pot using medium heat, sautee the onion for a few minutes.
Add the ginger and continue cooking until it is fragrant, onions are soft and the ginger has a little color.
Add the bay leaf and rice and stir for 3-5 minutes.
Add water, put the lid on, and let the rice cook itself using the rice cooker(the rice cooker I’m using usually cooks in 15minutes).
If using the stovetop, crank the heat to high, bring it to a boil. Lower the heat to the lowest setting and put the lid on and continue cooking ( It should take 10 minutes or more)