Recipe Ingredient
- 150g white rice, rinsed and air-dried
- 50g ginger, skinned and sliced thinly
Instructions
- 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.
