Put the rice in a sieve and rinse under cold running water. Dump into a medium saucepan, add a pinch of salt and cold water to cover by about
Transfer the rice pot from the refrigerator to the stovetop. Still covered, bring the water in the bottom to a boil and steam the rice until tender, about 15 minutes.
Meanwhile, in a large deep sauté pan or skillet, heat the oil over medium heat until it shimmers. Add the ginger and cumin and stir for 30 seconds. Add the bok choy and a generous pinch of salt and cook, stirring frequently, until the leaves are wilted and the thicker stems are just tender, 5 to 8 minutes. Remove from the heat. Carefully lift the steamer basket of rice from the pan and dump the rice into the bok choy. Turn with a spatula to combine the rice with the bok choy. Taste and season with salt, if needed. Serve.
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