Recipe development by John Callaway
1 (1-inch) piece fresh ginger
1 cup prepared Shui Xian tea*
1 cup sushi rice or short-grain rice
1 tablespoon sugar
½ tablespoon kosher salt
1 tablespoon rice vinegar
• Using a garlic press, squeeze ginger.** Add ginger to tea.
• In a medium saucepan, combine ginger tea with rice, and bring
to a boil over medium-high heat.
• Once boiling, cover, and reduce heat to low. Cook rice until
tender and tea is absorbed.
• In a small microwave-safe bowl, combine sugar, salt, and rice
vinegar. Heat on high (100 percent power) in a microwave oven
for 30 seconds. Add vinegar mixture to rice, folding to coat.
• Serve warm.
*For testing purposes and for the contest, we used Teas Etc,teasetc.com.
Heat 1 cup water to between 175° and 185°. Place 1 tablespoon
Shui Xian tea leaves in a small teapot or covered saucepan. Pour
prepared hot water over tea leaves. Steep for 4 minutes. Strain and
**If a garlic press is not available, finely grate ginger.
(Pictured with Seared Pork Tenderloin)