Clean and brush the skin of ginger and then slice thinly.
Clean the rice and drain the water completely.
Get your wok really hot and then put in the rice and ginger. Lower the heat and then fry or saute for the next two hours or so. It will get lighter and lighter as the water evaporates as you saute.
Once it has reduced in volume, turn off the heat and then let it completely cool before you store them in an air-tight container.
When ready to be used, simply scoop about 3 tsp of the rice and ginger mixture and pour about 4 cups of hot water onto it. It is best if you have a flask for this purpose, to keep it nice and hot and steeping. Let it sit for about an hour or so before drinking. Strain it before drinking so you won’t bite into the rice granules.