1 c Short-grain rice

1/2 ts Fresh ginger, finely minced

1/2 ts Peanut or Canola oil

2 c Water

1/2 ts Salt

Rinse rice in strainer and drain. In a saucepan, heat the oil and fry the ginger over medium heat until fragrant, 1-2 minutes. Stir in the rice. Add the water and salt. Bring to a boil. Reduce heat to a simmer. Cook covered until water is absorbed, about 12-15 minutes. Stir once and allow to stand until ready to serve. Note:

Plain white or brown rice, cooked without the oil, may be substituted.