Watercress and Forbidden Rice Salad with Ginger Vinaigrette from Cookie + Kate
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Rinse the rice in a mesh colander and then cook it in a rice cooker, according to your manufacturer's instructions and the volumes given above. Alternatively, you can cook it on the stove. Pour 1½ cups of water into a pot and bring it a boil over high heat. Rinse the rice, then add it to the pan. Reduce heat to a simmer, cover and let it cook until all water is absorbed (35-40 minutes). If it gets too dry, add a splash or more of water as necessary. Fluff with a fork and allow to cool for 10 minutes.
Make the dressing by whisking the ingredients together well, and set it aside. Make the dressing in advance (preferably an hour or more, but at least as soon as you start cooking your rice) in order to give the garlic and ginger time to bloom.