Ingredients:

  • 2 cups jasmine rice (400g)
  • 4 cups vegetable broth or water (960ml)
  • 2 tablespoons fresh ginger, finely grated (30g)
  • 1 large onion, finely chopped (150g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon salt (5g)
  • 1 tablespoon soy sauce (15ml) (optional, for added umami)
  • 2 green onions, diced
  • 1 tablespoon sesame seeds (optional)

Instructions:

  1. Wash and rinse the jasmine rice until the water runs clear.
  2. Finely chop the onion and grate the ginger.
  3. In a medium saucepan, heat olive oil over medium heat.
  4. Add the chopped onion and sauté until translucent (about 4-5 minutes).
  5. Stir in the grated ginger and sauté for an additional 1 minute until fragrant.
  6. Add rinsed rice to the saucepan and stir to coat the rice in the oil and spices.
  7. Pour in the vegetable broth or water and add salt. If using, add soy sauce.
  8. Bring to a boil, then reduce heat to low and cover the saucepan.
  9. Cook for 15-18 minutes, or until rice is tender and liquid is absorbed.
  10. Remove from heat and let it sit, covered, for 5 minutes.
  11. Remove the lid, fluff the rice with a fork, and garnish with diced green onions and sesame seeds if desired.
  12. Serve warm.