1 3/4 cups water
2 tablespoons unsalted butter or olive oil
1 cup jasmine rice
1 large shallot, finely chopped
1 tablespoon freshly grated ginger
3/4 teaspoon kosher salt
1 cup frozen shelled edamame, thawed
Bring the water to a boil in a medium pot. Meanwhile, melt butter in a medium-sized skillet over medium heat until sizzling. Add the rice, shallot, ginger, and kosher salt and cook, stirring frequently, until toasted and aromatic, 2 to 3 minutes. Add the edamame, then pour the boiling water over the rice. Stir to combine.
Cover and reduce heat to medium-low to low and cook for exactly 20 minutes (add an extra 5 minutes if cooking brown rice). Remove the pot from the heat and keep covered for an additional 10 minutes to allow rice to rest. Uncover, fluff gently with a fork, and add more salt and pepper to taste.