- 1 1/2 cups long-grain rice
- 1 tablespoon peeled, grated or minced fresh ginger
- 2 teaspoons soy sauce
- Place the rice in a large, heavy saucepan and add the ginger, soy sauce, and 2 1/2 cups water. Over high heat, bring the water to a boil. Reduce to a simmer and cover.
- Cook for 15 to 17 minutes, checking for doneness after 15 minutes. Remove from heat and fluff with a fork. Serve with Salmon With Black Bean Sauce.