If you enjoy this you may want to try:

How to:

Peel ginger

The best way to peel fresh ginger is to use a teaspoon. That way you remove the skin and leave the flesh intact. Fresh ginger will keep for a week at room temperture and about a month in the fridge. You can also freeze it if you like.

Can't find the product?

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.

Recipe by:	Maranda Engelbrecht
Serves:	6
Allergens:	Wheat free / Gluten free
Dietary considerations:	Fat conscious / Dairy free / Vegan
Category:	Vegetarian
Prep time:	15 minutes
Cooking time:	20 minutes
Ingredients: 450 g jasmine rice 1 stalk lemongrass, crushed 4 T rice vinegar 5 cm fresh ginger, finely sliced 1 daikon or 6 radishes, finely sliced 2 bulbs fennel, finely sliced Maldon sea salt, to season
Cooking instructions: Cook the rice for 5 minutes. Remove from heat and rinse. Transfer to a steamer and steam with the lemongrass until cooked. Remove from heat, drizzle with rice vinegar and cool slightly. Combine the ginger, daikon or radishes, and fennel, and carefully fold through the rice. Serve sprinkled generously with Maldon salt. TASTE’s take: A salty, white, steamed rice dish, served in lacquer.

Please note: In order to get the full TASTE experience we highly recommend you view this website in one of the latest browsers --> IE8 or IE9 | Firefox 3+ | Safari 3+ | Google Chrome

If you enjoy this you may want to try:

How to:

Peel ginger

Can't find the product?

Filter results by:

Also see

The secrets of great risotto

conversion table

Fahrenheit - Celsius

Celsius - Fahrenheit