
Meanwhile, while the chicken cooks, melt 1 tablespoon of the butter in a small saucepan, over medium-high. Add the rice, the ginger coins, and a large pinch of salt and cook, stirring, for 1 minute. Pour 1 ¼ cup of water into the saucepan and bring to a boil. Cover and reduce the heat to a gentle simmer. Cook until the grains are tender and the water is evaporated about 15 minutes.
Comments
Post a Comment