Ginger Rice with Ground Pork
A fragrant rice cooked with ginger
- Nutrition facts are for one serving.
- Time to cook rice is not included in the cooking time.
Ingredients(Servings: 4)
Directions
-
Wash rice and drain in a colander. Put in a rice cooker and soak in 540 ml (2 1/4 cups) of water.
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Peel the ginger root and thinly slice. Then cut the ginger into thin strips, place in a colander and run through boiling water. Place the ground pork into a bown and combine with (A).
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Mix together (B) with the rice in the rice cooker, put (2) on top and cook normally. When it has finished cooking, stir everything together gently.
Cooking Basics
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.
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