Ginger/Lemongrass-Infused Rice

Prep Time : 5 minutes
Cook Time : 20 minutes
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Serves 4 cups of cooked rice

2 cups raw brown jasmine or basmati rice (white rice can be used if preferred)
1 tsp salt
3 cups cold water
1 full stalk lemongrass, outer leaves removed and cut into 4 pieces (this should equal about 4 3-inch pieces of lemongrass)
4 slices fresh ginger, about 1-inch thick

  1. Place all ingredients in pot with tight-fitting lid.
  2. Place over high heat and once it comes to a boil, cover with lid and reduce heat to lowest temperature.
  3. Continue simmering while covered until water is evaporated and rice is tender.
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