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Active Time
10 minutes
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Total Time
28 minutes
Ingredients
6 servings
Step 1
Combine rice, ginger, and 2 1/2 cups water in heavy large saucepan; sprinkle generously with salt. Bring to boil over high heat, stirring once. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, 15 to 18 minutes.
Step 2
Meanwhile, heat peanut oil and sesame oil in heavy medium skillet over medium-high heat. Add green onions and sauté until just tender, 2 to 3 minutes.
Step 3
Remove ginger from rice. Season rice to taste with salt and freshly ground black pepper. Spoon rice into bowl. Sprinkle rice with cilantro and sesame seeds, then green onions.
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Reviews (8)
Back to TopI used coconut oil instead of peanut and it contributed to the Asian flavor. Served with shrimp marinated in lime juice, sesame oil, garlic, and ginger. The rice was delicately flavored, so if you like strong flavors you should amp it up with other spices as other reviewers have suggested.
Beth_Cole
Palm Beach, FL
8/15/2017
Simple recipe that can be tweaked in many ways. I use brown rice. It is great to serve with things that have a complex sauce like curries since the flavors are more simple. I would not call it bland though. With ginger, onions, sesame, and the many other things you can do like cumin, garlic, etc it is the cooks fault if the rice is bland
chefjessica1
Cardiff by the Sea
3/20/2013
I have received rave reviews each time I have served this. The peanut oil adds a nice flavor.
userinaz
Phoenix, AZ
10/6/2012
If you're looking for a bland, unimaginative rice recipe, you found it. The recipe says to be "generous with salt" because aside from the cilantro it is practically flavorless.
Anonymous
Philadelphia, PA
5/13/2012
This was great and went well with the fish I served.
pamlarson
Washington
5/22/2011
Didn't have green onions, used some red. Really good, can't wait to try it with green onions.
hslonka
2/23/2011
A nice change from our usual basmati rice recipe. I served it with the Thai Spareribs but think it would go well with lots of dishes. Even the kids took seconds.
sbcooks
2/13/2011
GREAT RICE DISH! I made these with the Thai spareribs they were paired with in the magazine. I made the recipe exactly as written, and it turned out great. The flavors were very well married, and the rice was tasty without being too weighed down by any of the ingredients, which can sometimes happen (you know what we're talkin' about, cilantro). NOTE: I did find the water to be a little much and the cooking time to be a little short. The organic long grain basmati rice I used took about 45 minutes to soften. Keep this in mind - because rice keeps well on the stove, I'd recommend making this at least an hour (and maybe two) before serving time, just in case your rice needs a little longer cooking. Overall, a hit amongst my guests, even one who hates cilantro.
davey1107
los angeles, ca
2/5/2011
