1 c  Short-grain rice
1/2 ts Fresh ginger, finely minced
1/2 ts Peanut or Canola oil
2 c  Water
1/2 ts Salt

Rinse rice in strainer and drain. In a saucepan, heat the oil and fry the
ginger over medium heat until fragrant, 1-2 minutes. Stir in the rice. Add
the water and salt. Bring to a boil. Reduce heat to a simmer. Cook covered
until water is absorbed, about 12-15 minutes. Stir once and allow to stand
until ready to serve. Note: Plain white or brown rice, cooked without the
oil, may be substituted.