Best Spiced Rice With Fresh Ginger Recipes

GINGER RICE RECIPE

Steps:

• In a colander, rinse rice well, shaking off excess water.
• Combine water, rinsed rice, fresh ginger, garlic, butter, kosher salt and pepper in a medium sauce pan.
• Bring to a boil and then lower heat to a low simmer.
• Cover and allow to cook for 20-25 minutes.
• Fluff with a fork and serve.
• Top with scallions or serve with your favorite meal.
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SPICED RICE

Steps:

• Cook rice with peeled ginger, in boiling salted water until done, about 25 minutes. While rice is cooking, soak the raisins, currants and chopped apricots in hot water to cover, then drain when plump.
• When rice is ready, remove ginger and place rice in a warm serving casserole. To the rice in the casserole, add pepper, nutmeg, shallots, lemon juice, coriander, and olive oil. Gently fold in the plumped raisins, currants and apricots. Keep warm until ready to serve. Just before serving, sprinkle with pine nuts.

NADIYA HUSSAIN'S GINGER RICE WITH SPICED CHICKPEAS

Steps:

• Put a medium non-stick saucepan on a medium heat and add the rice, water, salt and grated ginger. Allow the mixture to come to the boil, being careful because if you leave it, it can boil over. (If you must walk away, turn the heat down.) Once the rice has boiled for about 10-12 minutes, check to see if it's ready. You can tell by pressing a grain. If it's ready, it should fall apart. Once the rice is cooked, it's time for the most important bit. Stir the rice continuously with a whisk to encourage it to break up and form a wet porridge-like consistency. Keep mixing until the mixture really begins to thicken. This can take 20-30 minutes, so you'll need to be patient. Once the rice has thickened, lower the heat and add the butter. Whisk the butter in until it has melted. Take off the heat, pop a lid on the pan to keep the rice warm, and get on to the spicy chickpeas. Put a large non-stick frying pan on a medium to high heat and add the oil. Once the oil is hot, add the onion, salt, tomato pur.e and chopped tomato, stir, then cook for about 3 minutes, until the onion has just softened. Now add the chilli, turmeric, cumin and curry powder. If the mixture begins to stick, add a splash of water. Keep cooking on a medium to low heat for 5 minutes, to cook the spices. Add the chickpeas and stir so they are covered in the spices. Lower the heat, add the juice of the lemon, then finely slice the rind and add to the chickpeas. Stir, then pop a lid on the pan and leave to cook for about 10 minutes on a really low heat. Remove the lid, take the pan off the heat, and stir in the coriander. Serve the ginger rice in bowls - it's best when it's piping hot, so just warm it through in the pan if necessary. Spoon a load of those spicy chickpeas right in the centre.

SPICED RICE WITH FRESH GINGER

Steps:

• Boil water, ginger, spices, and salt in a saucepan over high heat.
• Reduce heat to low, add rice, cover, and simmer until rice is tender and liquid is absorbed, 15 minutes.
• Let stand 5 minutes; remove spices before serving.

SPICED GINGER SHRIMP WITH BURST TOMATOES

Steps:

• In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
• Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
• Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.

FRESH GINGER MASALA CHAI

Steps:

• Combine ginger, cardamom pods and seeds, peppercorns and 3 cups water in a 5-quart pot. Bring mixture to a rolling boil over high heat. Add the tea and boil 4-5 minutes, until the water is dark brown.
• Add the milk and return to a strong boil until it threatens to boil over, about 4 minutes. (Not all plant based milk will rise when it boils. If yours doesn't, let boil for 30 seconds before continuing with the recipe and lowering the heat.) Place a wooden spoon across the pot to avoid bubbling over. Reduce heat to low, then, when foam has settled, return to medium high heat. Continue to boil for a total of 10 minutes from the time that milk was added, until the liquid has reduced by ⅓ and has a deep tan color. If the foam continues to rise, lower heat slightly.
• Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.

FRESH GINGER CAKE

Steps:

• Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
• In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
• In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
• Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
• Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.