RECIPES FROM BARBARA'S KITCHEN
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GINGER BASMATI RICE
Yield: 6 portions (double recipe for 12 guests)
INGREDIENTS:
2 c. of basmati rice
4 tbsp. canola oil
1 large onion, halved and thinly sliced on cross
2 garlic cloves, sliced thin or minced
3/4 teaspoon salt
1" piece of fresh ginger, peeled and minced
1 stick of cinnamon (not powdered)
2 bay leaves
2 1/2 c. of chicken stock made from 1 tbsp. of instant Kosher chicken soup mix and boiling water
INSTRUCTIONS:
- WASH the rice several times and drain.
- HEAT the oil over medium heat in a heavy bottomed pot with a tight fitting lid. Add the onion and sauté, stirring until it begins to soften (about 4 minutes). Add the garlic and continue sautéing until the onion browns. Try not to burn the garlic. (another 2 minutes).
- ADD the rice and salt and stir to coat the grains. Lower the heat and add the ginger, cinnamon and bay leaves. Stir. Add the chicken stock.
- BRING to a boil. Cover pot with a sheet of aluminum foil and top with the lid. Turn the heat to low and cook until all the stock is absorbed, about 25 minutes.
- REMOVE the bay leaves and cinnamon before serving. Mix well before serving.