Ina Garten Gingered Basmati Rice

Ina Garten Gingered Basmati Rice, a simple make ahead side, came from her friend Barbara Liberman. She added fresh ginger and sauteed onions to brown basmati, then let the pot do all the work. It pairs with chicken, pork, or shrimp for a family dinner.

Brown basmati takes about 45 minutes to cook through, so stir it now and then to keep the grains from sticking. You can make the whole thing ahead, refrigerate it, and reheat with a splash of water.

Source: Make It Ahead (2014)

Ina Garten Gingered Basmati Rice

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

340

kcal

Tender brown basmati grains absorb chicken stock infused with ginger, thyme, and scallions in one covered pot. Lightly nutty and fragrant, with soft grains that hold their shape.

Ingredients

• 2 tablespoons good olive oil
  

• 1/2 cup chopped yellow onion
  

• 1 tablespoon minced fresh ginger
  

• 2 3/4 cups good chicken stock, preferably homemade
  

• 1/2 teaspoon chopped fresh thyme leaves
  

• 1/2 cup chopped scallions, white and green parts (3 scallions)
  

• 1 1/2 cups brown basmati rice, such as Texmati
  

• Kosher salt and freshly ground black pepper

Directions

• Saute and simmer: Heat the olive oil in a medium heavy-bottomed saucepan over medium-low heat, add the onion and ginger, and cook for 5 minutes. Add the chicken stock, thyme, scallions, rice, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Lower the heat, cover, and simmer for 45 minutes, until the rice is tender. Stir occasionally while cooking to be sure the rice doesn't stick to the bottom of the pot. Serve hot.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use white basmati rice instead of brown?

White basmati cooks faster, so you would need to cut the simmering time to about 15 to 18 minutes and reduce the stock by about half a cup. The texture will be lighter and less nutty than brown basmati, but the ginger flavor still comes through.

How do I store leftover gingered basmati rice?

Let the rice cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water, cover, and warm over low heat on the stove until heated through.

Can I make this rice ahead of time?

This rice reheats really well. Cook it completely, let it cool, and refrigerate. When you are ready to serve, add a little water, cover, and warm it over low heat on the stove.

What dishes pair well with gingered basmati rice?

The ginger and thyme flavors go especially well with roasted chicken, grilled shrimp, or pork tenderloin. It also works as a base for a grain bowl with roasted vegetables.

Can I make this vegetarian?

Swap the chicken stock for vegetable stock and you are good to go. The ginger, onions, and scallions still carry plenty of flavor on their own.