Recipes Ingredients Pasta and Grains Rice Recipes Ginger Rice Be the first to rate & review! This easy recipe takes your regular rice to the next level. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Published on June 3, 2024 Rate PRINT Share Close Photo: Earl Carter Prep Time: 5 mins Cook Time: 20 mins Total Time: 30 mins Servings: 4 Our ginger rice recipe gives steamed rice a new lease on life by infusing it with fresh ginger for a touch of heat and plenty of flavor. A tablespoon of sugar is added along with the salt, resulting in a subtly sweet, ultra-fragrant finished dish. We like using jasmine rice as it pairs beautifully with the taste of ginger, but you could swap in basmati, long-grain white, or even brown rice in its place (adjusting water amounts as needed). Serve this kicked up starch alongside seared or roasted proteins, grilled vegetables, or stir-fries; use it as a base for grain bowls; or spoon it into lettuce wraps to add heft. What's the Difference Between Long- and Short-Grain Rice? Storing and Peeling Fresh Ginger Fresh ginger can last for weeks or even months when properly stored. Refrigerating it with the skin on can help the root from softening and be stored longer, but you can still refrigerate it if it's already been peeled. Either way, wrap the root tightly in plastic wrap or place it in a releasable bag, pressing out as much air as possible. How Long Fresh Ginger Lasts Unpeeled ginger will last for up to a month in the fridge or up to six months in the freezer. Peeled ginger can be stored in the fridge for up to one week or be frozen for up to six months. The Best Way to Peel Ginger To remove the skin from ginger, skip the vegetable peeler and use the edge of a spoon instead. This gentler approach makes quick work of peeling the root without removing any of the spicy flesh. Rinsing rice before cooking can remove excess starch, leaving you with fluffier grains that don't clump together. This is especially important when cooking short-grain rice, though it can also benefit long-grain varieties as well. After measuring, simply place rice in a sieve and run under cold water for a few seconds, swishing the grains with your fingers once or twice. Ingredients 2 tablespoons grated and peeled fresh ginger 1 teaspoon sugar 1 teaspoon coarse salt 2 cups jasmine rice Directions Combine ginger, sugar, salt, and water; boil; Bring ginger, sugar, salt, and 2 1/2 cups water to a boil in a medium saucepan; boil 2 minutes. Add rice, cover, and cook: Stir in rice; reduce heat to low. Cover; cook until most water is absorbed, 15 to 18 minutes. Let stand, then fluff: Remove from heat; let stand, covered, 7 minutes. Fluff rice with a fork before serving. Storage and Reheating You can store this gingery rice in an airtight container in the fridge for 3 to 4 days. To reheat, add a splash of water and heat, covered, on the stovetop or in the microwave until steaming. Variations For ginger-garlic rice, sauté a minced garlic clove in a bit of oil before adding the water and ginger. Using 1/2 cup diced onion in the place of the garlic will also add some depth with a milder flavor.For a savory boost, replace all or some of the water with chicken or vegetable broth.For a less sweet finished product, reduce the amount of sugar to 1 or 2 teaspoons.For added complexity and a burst of color, stir in 1 1/2 teaspoons of turmeric before bringing water and ginger to a boil. More Rice Recipes to Try: Japanese Fried Rice Summer Beef-and-Rice Casserole Perfect Brown Rice New Orleans-Style Shrimp and Rice Saffron Rice Martha's White Rice With Butter Originally appeared: Martha Stewart Living, September 2004 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.