The secret to this simple dish is the ratio of water to rice. Follow the instructions carefully and you'll be rewarded with soft, fluffy and flavoursome ginger rice.
1.Heat 1 tablespoon olive oil in a medium saucepan; cook 6 thinly sliced green onions (scallions), stirring, until softened.
2.Add 2½ teaspoons finely grated fresh ginger and 1½ cups basmati rice; stir to coat in oil. Add 2 cups chicken stock; bring to the boil.
3.Reduce heat; simmer, covered, over low heat, 10 minutes. Remove from heat; stand, covered, 5 minutes, then fluff with fork; stir in 2 tablespoons each finely chopped fresh coriander (cilantro) and mint, season to taste.
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