Garlic-Ginger Butter Rice

Ingredients

• 1.5 cups jasmine rice
• 2 cups chicken stock
• 4 garlic cloves, minced
• 1 tablespoons fresh ginger, grated
• 2 Tbsp butter

Directions

• Melt 2 tablespoons butter in a saucepan or dutch oven over medium. Add 4 garlic cloves, minced and 1 tablespoons fresh ginger, grated and cook just until fragrant, about 45 seconds — don’t let the garlic brown. Add 1.5 cups jasmine rice and stir to coat every grain, toasting 2 minutes until it smells nutty and the edges go translucent.
• Pour in the deglazed stock and 1 tablespoons soy sauce, bring to a boil, then cover and drop to the lowest heat. Cook undisturbed — no peeking, no stirring.
• Take the rice off the heat and let it sit covered — this is what makes the grains separate instead of clumping.
• Fluff the rice with a fork and fold in half of 3 scallions, thinly sliced.

Notes