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This foolproof cooking method also works with long-grain white rice and jasmine rice.

Recipe by Cooking Light September 2004


Credit: Karry Hosford

Recipe Summary

4 servings (serving size: about 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

215 calories; calories from fat 10%; fat 2.3g; saturated fat 0.3g; mono fat 0.5g; poly fat 1.3g; protein 4.5g; carbohydrates 46.7g; fiber 1.5g; iron 1.5mg; sodium 254mg; calcium 5mg.