Steamed rice with ginger and snow peas is a simple and traditional preparation found in various culinary cultures in Latin America and Asia. Although its exact origin is difficult to pinpoint, this recipe fuses Asian steaming techniques with typical regional ingredients, such as ginger and snow peas.
In different Latin American countries, this dish can be found under various names but maintains its essence: steamed rice with a fresh and aromatic touch thanks to the ginger, and accompanied by sweet peas that add texture and color. In countries like Mexico and Peru, this style of rice is often served with chicken or fish dishes, highlighting its versatility at the table.
In Asian cuisine, especially in China and Japan, steamed rice is a fundamental staple, and the incorporation of ginger during cooking is common to add aroma and digestive benefits. Snow peas, highly valued for their mild sweet flavor and crunchy texture, are usually added to the rice just before finishing cooking to preserve their freshness.
How to Prepare Steamed Rice with Ginger and Snow Peas
Ingredients:
Long-grain rice, water, ginger, and snow peas.
Preparation steps:
1. Wash the rice with several changes of water until the water runs clear.
2. Place the rice in a 3-quart saucepan that has a tight-fitting lid.
3. Add water and grated ginger.
4. Bring to a boil, uncovered.
5. Reduce the heat a little but continue cooking uncovered until the surface water disappears and holes appear on the surface of the rice.
6. Cover tightly, lower the heat to a minimum, and cook for 20 minutes.
7. Add the snow peas and cover.
8. Cook for 2 more minutes, then remove from heat and let rest for 3 to 5 minutes before serving.
9. Gently fluff to combine the rice with the snow peas.
