Rice cooker ginger scallion rice
Cook jasmine rice with ginger using your cooker’s jasmine instructions. Rest for 10 minutes, then fold in the scallion oil. Add the green scallions at the end for a fresher finish.
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Rice cooker ginger scallion rice
- Prep
- 10 min
- Cook / rest
- 45 min
- Total
- 55 min
- Serves
- 3
Ingredients
Use the listed quantities. Rice-cooker cups are 180 ml; spoon measurements are standard measuring spoons.
Method
- Rinse jasmine rice and drain thoroughly. Put it in the cooker and add water using the manual’s jasmine or long-grain white-rice guidance.
- Add ginger slices and salt. Level the rice and start the recommended cycle; allow approximately 25–40 minutes.
- When the rice finishes, leave the lid closed for 10 minutes. During the rest, heat neutral oil in a small pan over medium-low heat.
- Add the white parts of the scallions and cook gently for 1 minute. Turn off the heat and stir in the green parts and sesame oil.
- Remove the ginger slices from the rice. Fluff with a paddle and fold in the scallion oil. Taste and adjust salt, then serve while hot.
Cooking notes & substitutions
Cook ginger with the rice for a gentle background flavor, then add scallions at the end for freshness. A small amount of warm scallion oil turns plain rice into a useful side for stir-fried vegetables or eggs. Keep the oil warm rather than smoking so the scallions do not burn.
Keep it simple
Skip the small pan and fold raw scallions and sesame oil into the hot rice for a sharper, fresher version.
Different rice varieties
Do not apply a jasmine water level to short-grain rice. Use the directions for the grain actually in your pot.
Pairing
Serve with the bok choy recipe and tofu. Add sauce to the main dish rather than oversalting the rice.
Equipment for this recipe
How to use a rice cooker: a beginner’s guide
A rice cooker, small saucepan, and rice paddle.
Best rice cooker for sushi rice: what to choose
Questions before you cook
Can I cook the green scallions with the rice?
You can, but they lose their fresh flavor and color. Add them after cooking for a brighter finish.
Leftovers & food safety
Refrigerate leftovers promptly in shallow containers. Do not leave cooked food at room temperature for more than 2 hours, or 1 hour above 90°F / 32°C. Reheat leftovers to 165°F / 74°C. Follow package instructions and use a thermometer where appropriate. USDA leftover guidance.
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