Get your steaming setup ready. Place a metal steaming rack inside a wok, pot, or a sauté pan. Fill the cooking vessel with water, leaving about a 3/4 to 1-inch gap between the water level and the top of the steaming rack. Cover the cooking vessel and bring the water to boil over high heat.

Add the ginseng to a heat-resistant plate or pie dish and rest atop the steaming rack. Cover the cooking vessel with the lid and steam the ginseng for 5 to 8 minutes. Turn off the heat and carefully remove the ginseng. Let the ginseng cool for 2 to 3 minutes.

Slice the ginseng into 1/4 to 1/2-inch thick pieces. If the ginseng still feels very tough, you can steam it for another 5 minutes before slicing again. Transfer the sliced ginseng to a large saucepan.

Give the rice a quick rinse and add it to the saucepan. Pour the water into the saucepan.

Bring the water to boil. Then, reduce the heat to a low simmer and continue cooking the ginseng tea for 1 hour. Let the tea cool slightly before consuming. You can drink it warm or at room temperature. Store any leftovers in a jar in the fridge for up to 4 days. I like to warm up refrigerated ginseng tea in the microwave for 30 to 45 seconds before consuming.