ginger lemon basmati rice

I have a cooking confession to make: I’ve only recently started cooking with fresh ginger. Yes, I know that’s weird coming from a girl born and raised in Taiwan, but sometimes I’m just too lazy to peel and grate fresh ginger, especially when I know that I always have the ground variety in my spice cabinet. I started buying fresh ginger when I began experimenting with beef recipes and found my favorite version, this stir-fried ginger beef. With ginger being the recipe’s main ingredient, I knew that I had to use the fresh root to unleash all of its powerful flavor. I’ve been addicted to ginger ever since, including it in smoothies, in a variety of stir-fries, in teas and in basmati rice.

Ginger’s health benefits are numerous; it relieves an upset stomach and nausea, it is anti-inflammatory, it helps detox the body, it protects against various cancers and it strengthens your immune system among many other virtues. Whether you cook it fresh, powdered, juiced or as an oil, ginger brings a healthy twist and a taste of the Far East to your recipes. I find fresh ginger to be the most pungent in flavor and tend to always have some wrapped up in my fridge given its long shelf-life of 2 to 3 weeks. I urge you to do so too!

Ginger really releases all of its aroma and juices when grated, which is why grated ginger is used to make many spicy Thai teas like Nam King, where the root is simmered in hot water. Similarly, I decided to cook my basmati rice in water infused with ginger and lemon zest, two ingredients that are so aromatic when combined. When the basmati rice finishes cooking, I like to stir in a bit of fresh coriander to bring a pop of color to the dish and added flavor. This ginger lemon basmati rice is a spicy and zesty way to jazz up your usual side dish, making it an irresistible choice to serve with your favorite Asian dishes.

 

How did your ginger lemon basmati rice come out? Share photos of your recipe on Instagram by tagging #savormania