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)
- Rinse Jasmine rice until the water runs clear. Drain well.
- Sweat garlic + ginger gently in chicken fat (from frying chicken skins)
- Add rice. Toast lightly 1–2 minutes
- Add hot chicken stock (ratio 1:1 rice to liquid).
- Cook in the Wolf oven for 30 min on steam mode.
- Rest covered 10 minutes.
- Fluff carefully.
- Rice should be aromatic, separate grains, lightly glossy.
