- 1 cup Jasmine, or any rice of your choice
- 10 cups water or broth
- 1-2 inches ginger, peeled and finely sliced
- ¼ cups Scallions, sliced
- ¼ cup Cilantro, roughly chopped
- 2–3 tablespoons Momofuku Chili Crunch, to taste
Rinse rice until water is clear to remove excess starch, then move to a medium pot and fill with water or broth and sliced ginger. Bring to a boil, then lower to simmer.
Allow it to simmer for about 1½ – 2 hours, stirring occasionally from the bottom to prevent rice from sticking and burning at the bottom of the pot. If consistency becomes too thick, add more water or broth. If the consistency is too thin, simmer for longer. Do not add salt until you are ready to eat.
Add salt and pepper to taste and portion immediately in four bowls. Top each bowl with a tablespoon each of scallions, cilantro, and Momofuku Chili Crunch.
Momofuku Chili Crunch is a spicy-crunchy chili oil that adds a flash of heat and texture to our favorite dishes.