Cook the butter, onions and carrot in a medium size pot over medium heat about 5 minutes, stirring occasionally.
Stir in the rice, ginger and bay leaf and cook while stirring an additional 1 minute.
Pour in the chicken broth and bring to a boil. Cover the pan and reduce heat to low. Cook for 15 minutes, keep the pan covered and let sit off the heat an additional 10 minutes.
Fluff rice with a fork and add salt and pepper to taste.
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