Heat a deep non-stick saucepan until just hot. Put in rice and ginger slices without any oil.
Reduce the heat to low then fry, stirring continuously until the rice grains turn golden brown and the ginger slices are dry. Dish out; leave to cool completely before storing in a glass jar. This can be kept for up to one to two weeks.
To make the rice tea drink, scoop out a heaped teaspoon of fried rice with a piece or two of ginger into a glass or ceramic cup.
Fill the cup with boiling water. Cover with a small saucer and leave aside to steep the rice and ginger for 5-6 minutes. Drink the tea hot.