- 1 cup of medium grain white rice
- 2 cups of chicken stock
- 1 tablespoon of fresh ginger, chopped (sub 1 teaspoon of dry ginger)
- 1/2 onion, chopped
- 1 tablespoon of parsley
- Oil, or butter for frying
- Salt, and Pepper
In a medium sauce pan, sauté onion until caramelized, add rice, ginger, and parsley. Season with salt, and pepper, then add stock. Simmer on low, covered for 10 minutes, or until the liquid has cooked off. Serve hot.