Gingered Sticky Rice
This sticky rice is simple to make. Spooned into some Hot and Sour Broth, it creates a sturdy yet light meal in a bowl.
- Yield Makes 2 cups
- 1/2 cup short-grain rice
- 5 quarter-sized slices fresh ginger
- Pinch of kosher salt
- Combine all of the ingredients with 1 1/4 cups of water in a saucepan and cook over moderately low heat, covered, for 20 minutes, until the rice is tender. Remove the ginger slices and serve.
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