Forbidden Black Rice with Ginger and Cardamom

1. 1

   In a medium saucepan, heat the ghee.

2. 2

   Add the shallot and ginger and cook over moderate heat, stirring occasionally, until softened and lightly browned, about 5 minutes.

3. 3

   Stir in the rice and cardamom and cook, stirring, for 2 minutes.

4. 4

   Add 3 cups of water and a generous pinch of sea salt and bring to a boil.

5. 5

   Cover and cook over low heat until the rice is tender and the water is absorbed, about 30 minutes.

6. 6

   Remove from the heat and let steam for 15 minutes.

7. 7

   Fluff the rice with a fork and season with salt.

8. 8

   Transfer to a serving bowl, garnish with sliced scallions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.