1.   Bread dough is rising, beets are simmering, long-grain white rice is cooling beside bowls of blanched cabbage heads.

2.   Let the remaining plain rice cool to room temperature, then cover and refrigerate for use throughout the week.

3.   When rice has cooled to room temperature or been chilled, and you are ready to serve it, gently fold in yogurt and ginger.

4.   When the rice is tender, remove the pan from the heat and allow the rice to cool.