This foolproof cooking method also works with long-grain white rice and jasmine rice.
Cooking Light SEPTEMBER 2004
Preheat oven to 350°.
Place rice in a fine-mesh strainer. Rinse with cold water; drain.
Heat oil in a large saucepan over medium-high heat. Add ginger and garlic; cook 30 seconds, stirring constantly. Stir in rice; cook 1 minute, stirring constantly. Add remaining ingredients, stirring to combine; bring to a boil. Cover; wrap handle of pan with foil. Bake at 350° for 25 minutes, stirring once. Remove rice from oven; fluff rice with a fork.
Go to full version of