6 SERVINGS
I love the subtle, nutty flavor of plain basmati and jasmine rice, but when I want to dress up a meal—anything from roasted or barbecued chicken to steamed or grilled seafood or meat—I add some seasonings to the rice to make it special.
3 scallions, ends trimmed
2 cups white jasmine or basmati rice
2 teaspoons fruity extra-virgin olive oil
2 tablespoons minced fresh ginger
3¼ cups water
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 tablespoons toasted sesame seeds (optional)
1. Mince the white and green parts of the scallions separately.
2. Put the rice in a bowl and, using your fingers as a rake, rinse under cold running water to remove some of the talc. Drain in a strainer.
3. Heat the oil in a heavy 2-quart saucepan with a lid over medium-high heat until very hot. Add the minced scallion whites and the ginger and stir-fry for about 15 seconds, until very fragrant. Add the rice and water and bring to a boil. Reduce the heat to low, cover, and simmer for 14 to 15 minutes, until the water has evaporated and craters appear on the surface.
4. Remove from the heat and add the soy sauce, sesame oil, and sesame seeds, if using. Fluff lightly with a fork to separate the grains. Cover and let sit for 5 minutes. Garnish with the scallion greens and serve.
VARIATION: For fragrant brown rice, use 2½ cups long-grain brown basmati rice and 4¼ cups water. Follow the recipe as directed above, but cook the rice for 40 to 50 minutes.