Sauteed Lemon-Lime Shrimp Recipe: Make Rice

Video Transcript

"Now that our ginger's all diced up we're going to start making the rice. So we're going to go ahead and turn our burner on about half way, to 5 or 6. And we're going to coat the bottom with a teaspoon of oil and we're going to swirl that around making sure it covers the bottom. We're also, because we want this rice to be a little bit creamy, we're going to add a tablespoon of butter. Put that in and that's going to help us ensure that the oil goes all around the sides. We're going to add our ginger. And then we're going to measure out a cup of rice. We're putting to mix it now before the liquid because we want it to toast. And again, if you're pouring something into a measuring cup it's best to do it right over the pot in case anything spills it will go into your pot. Then go ahead and move the rice around. We're going to do this about 30 seconds to a minutes and then we're going to add our two cups of veggie stock. And you can see there are a couple of chunks in there that didn't get broken down. So we're going to smash them with the end of our spoon to make sure they all get broken down. Now we're going to bring this up to a boil but we're not going to add our seasonings yet because we're going to do that at our last step when we add Worcestershire sauce."