A delightful twist on classic jasmine rice, infused with the aromatic flavors of ginger and garlic.
Rinse the jasmine rice under cold water until the water runs clear.
Rinsing the rice removes excess starch, ensuring a fluffier texture.
Heat the sesame oil in a saucepan over medium heat.
Using toasted sesame oil adds a nutty flavor to the dish.
Add the minced garlic and grated ginger to the saucepan and sauté until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Stir in the rinsed jasmine rice, ensuring it is well coated with the oil and aromatics.
Coating the rice in oil helps to enhance its flavor.
Pour in the water and soy sauce, then bring the mixture to a boil.
Adding soy sauce to the cooking liquid infuses the rice with a subtle umami flavor.
Reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
Avoid lifting the lid during cooking to retain the steam.
Fluff the rice with a fork and serve warm.
Fluffing the rice separates the grains, making it light and airy.
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