Ingredients
Serves 1
- 300 g jasmine rice
- 300 ml good-quality organic chicken stock
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp chicken fat (or neutral oil)
- Salt (if needed)
- 1. Rinse Jasmine rice until the water runs clear. Drain well.
- 2. Sweat garlic + ginger gently in chicken fat (from frying chicken skins)
- 3. Add rice. Toast lightly 1–2 minutes
- 4. Add hot chicken stock (ratio 1:1 rice to liquid).
- 5. Cook in the Wolf oven for 30 min on steam mode.
- 6. Rest covered 10 minutes.
- 7. Fluff carefully.
- Rice should be aromatic, separate grains, lightly glossy.
