Comforting

Garlic, ginger and sesame brown rice

Name: Garlic, ginger and sesame brown rice
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 1/4 cup (60ml) sunflower oil; 4 garlic cloves, crushed; 10cm piece ginger, finely grated; 1 cup (200g) brown rice; 1 tsp sesame oil; 1 tbs white sesame seeds, toasted; Fried Asian shallots, to serve; Chilli oil, to serve; Soy sauce, to serve; Finely shredded spring onions, to serve

3 ratings

15m

55m

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by Matt Wilkinson

Chef and author

Oct 03, 2015

"If I’m honest, brown rice is the only variety I’m good at cooking without the help of a rice cooker. For this recipe I tend to overcook the brown rice to make a congee-style dish that is brilliant on its own or with most other things as a side." Matt Wilkinson

1/4 cup (60ml) sunflower oil
4 garlic cloves, crushed
10cm piece ginger, finely grated
1 cup (200g) brown rice
1 tsp sesame oil
1 tbs white sesame seeds, toasted
Fried Asian shallots, to serve
Chilli oil, to serve
Soy sauce, to serve
Finely shredded spring onions, to serve

Method

1.

Heat oil in a large saucepan over medium heat. Add the garlic and ginger, and cook, stirring, for 1-2 minutes until fragrant. Add the rice and stir to coat grains in the ginger mixture. Add 1.25L (5 cups) cold water, then increase heat to high and bring to the boil. Reduce heat to medium and simmer for 35 minutes or until liquid is reduced and rice is very tender. Season with salt, then stir through sesame oil.
2.

Divide rice among bowls. Scatter with sesame seeds and fried Asian shallots.
3.

Drizzle with chilli oil and soy sauce, and top with spring onions to serve.