Side dishes

Ginger rice


Ginger Rice Ingredients

  1. Indian long grain rice 1 cup
  2. Fresh ginger root 1 teaspoon
  3. 2-3 medium sized carrots
  4. 1 medium onion
  5. Roasted peanuts 1/4 cup
  6. Cold purified water 2 cups
  7. Butter 1 tablespoon
  8. Salt to taste
  9. Cayenne pepper to taste
  • Main Ingredients: Onion, Carrot, Rice
  • Serving 6 servings

Inventory:

Deep cauldron with a lid, A tablespoon, A teaspoon, A cutting board, A knife, A plate - 3 pieces, A stove, A wooden spatula, A blender, A Saucer - 2 pieces, A frying pan with a lid, A serving platter, Kitchen gloves, Medium grater

Cooking Ginger Rice:

Step 1: prepare the pic.


Pour rice into the cauldron and pour purified cold water. We put the container on a large fire and bring the liquid to a boil. Immediately after that we make a small fire, cover the cauldron with a lid and cook the rice until tender for 20 minutes. Indian rice itself is very crumbly and ideal for our dish.

Step 2: prepare the carrots.


While we are cooking rice, prepare the vegetables. So, with a knife, peel the carrots and rinse thoroughly under running water. Using a medium grater, we rub the vegetable directly into a free plate.

Step 3: prepare the onion.


Using a knife, peel the onion from the husk and after that - thoroughly rinse under running water. We spread the vegetable on a cutting board and finely chop into small squares or thin feathers. The processed component is transferred to a clean plate.

Step 4: prepare the ginger root.


Peel ginger with a knife and rinse under running water. We spread the root on a cutting board and finely chop into pieces of arbitrary shape or rub on a medium grater. The grinding method in this case will not affect the taste of the dish. The processed ginger root is transferred to a free plate.

Step 5: Prepare Peanuts


Pour roasted peanuts into a blender bowl and grind it at medium speed for 30-50 seconds to the state of small crumbs. Pour the treated nut into a clean saucer.

Step 6: prepare cayenne pepper.


If you like spicy dishes, then you can add cayenne pepper to ginger rice. This vegetable is a close relative of chili peppers and therefore also has a burning taste. So, we wash it under running water and put it on a cutting board. Using a knife, we clean it from the tail and seeds. After that, finely chop the pepper into pieces and transfer to a free saucer. Attention: the larger the fruit, the sharper the dish. Therefore, its amount is best determined "by eye", and also depending on your eating habits.

Step 7: Cooking Ginger Rice


Put butter in a pan and put on medium heat. When the butter has completely melted, make the fire less than average and pour the onion into the pan. We fry the vegetable, occasionally stirring it with a wooden spatula, until a soft golden color.

Immediately after that, add chopped ginger and carrots to the container, salt the dish to taste and mix everything well with a spatula. We make a small fire, cover our roasting with a lid and simmer for 5 minutes. Over this period of time, ginger root will give a flavor, which will subsequently saturate rice. After that, open the pan lid, add chopped peanuts and cayenne pepper, mix everything thoroughly again and wait for the rice to boil. As soon as it is ready, pour it with a tablespoon from a cauldron into a pan, mix everything well with a spatula, turn off the burner and cover with a lid so that the dish can infuse and soak in the aromas of spices and vegetables.

Step 8: serve the ginger rice.


When the ginger rice is infused, the dish can be served at the table. To do this, using a tablespoon or a wooden spatula, pour it on a special dish and serve it on the dining table. The rice is very fragrant, tasty with a piquant point. Such a dish can be served, both main and with meat side dishes.
Good appetite!

Recipe Tips:

- Instead of cayenne pepper, you can add a couple of cloves of garlic to the dish to give the rice aroma and tenderness.

- When processing cayenne pepper, it is better to use plastic gloves, since after this vegetable you can burn your hands.

- Instead of Indian, you can use any other long-grain rice. The main thing is that it be crumbly. For example, I sometimes use Basmati rice for cooking such a dish.