Gingered basmati rice from Make It Ahead: A Barefoot Contessa Cookbook (page 164) by Ina Garten

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Notes about this recipe

  • heyksquared on April 26, 2026

    This is my go-to recipe for a side of rice, and I’ve been making it for years. Rice is usually done closer to the 30-minute mark, I stir relatively often and keep a close eye on it — it can stick to the pan pretty easily.

  • Ro_ on April 22, 2025

    This was fine, but not a particularly special rice dish, I probably wouldn't make it again. I agree with the comment saying it would be better to add the spring onions at the end.

  • mpo on December 06, 2020

    I think the scallions are better added at the end. Keeps them fresh, seemed too wilted by being cooked with the rice.

  • anya_sf on August 06, 2017

    I used tarragon instead of thyme because I had some on hand. I couldn't really taste the tarragon, though, when the rice was done. I only had 2 c chicken stock (canned), so used water for the rest. I used Texmati brown rice (expensive!), as Ina suggests. The rice was just cooked after 45 min, so I let the pot sit, covered, for an extra 10 min to allow the liquid to fully absorb. The texture was perfect after that. It was fairly flavorful for rice. The ginger flavor wasn't super strong. It made a nice accompaniment for Eli's Asian Salmon.

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