Singapore Chicken Rice (Just The Rice)

Ingredients

4 cups of uncooked Jasmine Rice
Chicken stock; enough to cover the rice
1 Tablespoon finely chopped ginger
1 Tablespoon sesame oil

Method

1. Put the rice into your pot or rice cooker. Wash and rinse it as you usually would.

 
2. Add the ginger and sesame oil into the wet rice and mix well. You can use whatever technique and/or utensil yo like but I like to massage the ginger and oil into the rice. Make sure the rice is spread out evenly and flat on the top so it cooks evenly.

3. Add the chicken stock. Make sure it covers the rice entirely so that there is about an 1 – 1 1/4 inches from the surface of the chicken stock to the top of rice. You can use your middle finger to measure the distance, which should be just a little deeper than the first knuckle.

4. Cook the rice as you normally would (boiled cover until the liquid is almost gone then cook with the lid slightly off the pot or until your rice cooker pops or dings).

5. Serve with your favourite meat, fish or vegetable.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s