Rinse rice in cold water. Combine rice and apple cider together in a small saucepan. Bring to a boil, reduce to a low simmer and cook, covered, for about 45 min. until liquid is absorbed and rice is toothy but tender. Remove from heat and allow to rest for 10 min. Remove cover and stir in ground ginger. Serve warm or at room temperature.
Toss in fresh chopped apples, dried cranberries and/or nuts. Makes the perfect side to cool down our Squash & Sausage Ghost Curry.