Ingredients
- 1 tablespoon butter
- 2 tablespoons fresh ginger grated
- 1 cup basmati rice
- 2 cups chicken stock
- ¼ teaspoon salt
- 2 bay leaves
- 2 green onions sliced
Instructions
- Melt the butter in a pot over medium heat. Sauté the ginger for 5 minutes.
- Add the rice to the pot, along with the stock, salt, and bay leaves. Stir, then cover. Bring it to a boil. Reduce the heat to low and let simmer for another 15 minutes.
- Once the water has evaporated, turn off the heat and leave the rice covered to steam for 5 minutes.
- Fluff the rice, then add the sliced green onions and toss.
