BURNT GINGER RICE
Alright friends, today I have a very simple yet a totally prefect rice recipe to share with you all. If you are a rice lover like me then you are absolutely going to love my Burnt Ginger Rice recipe. Rice as you know is gluten free and there is no dairy used in this recipe, which makes it both vegan and gluten free.
I tasted this version of rice for the first time in an Indo-Chinese restaurant that we used to frequently visit. This is served along with different gravy dishes. We all loved the burnt ginger rice so much that I wanted to create my own version at home. It took me couple of attempts to nail the perfect flavour combination that I was looking for. I am so glad that I finally arrived at this particular recipe. I love rice and find it strange that so far I have shared only one rice recipe “Thayir sadam-curd rice” with you all. I look forward to sharing many more rice based recipes in future.
Recently I was listening to a lecture by Rujuta Diwekar, who is one of the leading nutritionist and exercise science expert in India. She used a term “Rice is Nice” that caught my attention. I must agree with her that although I love rice I do worry about the carbs in the back of my mind. Her lecture was indeed helpful in taking some of my concerns away. If you are interested you can read a bit more about it here. No excuses for not consuming rice anymore :).
There are few things to keep in mind to make this super easy recipe. Firstly the rice (basmati works best) after being rinsed once has to be soaked in water for at least 30 minutes. If you are in a hurry you may skip this process but I am guessing you wouldn’t try a new recipe in a hurry. If you are a kitchen pro then you would know better. I would still say soak the rice 🙂
Second step, allow the cooked rice to cool a little bit before needling with a spoon or fork. This would prevent the rice from breaking and the grain would hold its shape.
Third and one of the most important steps would be to fry the ginger julienne like I have shown in the picture below. It is absolutely important that the ginger is fried to a light golden colour so that it releases a nice aroma. You cannot miss the gingery flavour and aroma once the cooked rice is mixed with it.
I have used 1 tsp. of lemon juice in this recipe. This is not essential but I quite like the combination of ginger and lemon flavours. For a bit of spice I have used green chilli and some white pepper powder. White pepper adds the right amount of spice without changing the color of the rice.
Now let’s got on with the recipe.
- Rice(Basmati) - 160 g
- Ginger ( Cut into julienne) - 2 tbsp.
- Lime/Lemon juice - 1-2 tsp.
- Green chilli(split in the middle) - 2
- White pepper powder - 1 tsp.
- Salt - 2 tsp.
- Oil - 2 tbsp.
- Chopped coriander leaves - 2 tbsp.
- Water to cook the rice (Approximately 1:1 ration for cooking basmati rice in a steamer)
- Rinse the rice and fill water till it soaks. Leave it for 30 minutes. After this strain the water and use fresh water to cook the rice.
- While the rice is soaking cut the ginger into julienne ( long thin strips).
- Add oil in a frying pan. Add the ginger and let it turn golden brown.
- Next add green chilli, pepper powder, salt, lime/lemon juice and chopped coriander. Give it all a good mix. Turn off the gas.
- Once the rice is cooked let it cool for 10 minutes. Now using a fork gently fluff the rice without breaking or mashing it up. Add this rice to the ginger mix.
- Enjoy with a side of your wish.