Prep 5 mins
Cook 25 mins
Great side dish that can be served with asian style meals.
- 1 cup water
- 1 cup chicken stock
- 1 cup white rice
- 2 teaspoons oil
- 4 cloves garlic, crushed
- 2 tablespoons fresh ginger, minced
- 3 shallots, thinly sliced
- 1⁄4 teaspoon chili pepper flakes
- 3 tablespoons finely chopped coriander
- Heat water and stock in a medium saucepan over medium high heat.
- Stir in rice and bring to boil.
- Reduce heat to low.
- Cover and simmer for 20- 25 minutes or until rice is tender and liquid is absorbed.
- While rice is cooking, heat oil in a wok over high heat and add garlic, ginger, shallots and chilli pepper.
- Stir fry 30 seconds or until fragrant.
- Remove from heat.
- Fluff rice with a fork and stir into ginger mix, adding coriander.
While this was nice it was a little too strong tasting for us. I would cut back on the garlic if I made it again.
I made this for lunch this afternoon and served it with vegetable with brown sauce and some stir-fried vegetables on the side. I substituted the shallots with onions and used 1 1/2 cups water and 1 1/4 cups vegetable stock(instead of chicken stock). I also added 1/2 a tsp of salt to the rice while it was cooking. This rice made me drool over the stove while it was being cooked. It is blessed with a very appealing medium brown colour(which it gets from the vegetable stock) and the green cilantro to top it off made it look awesome when serving it. This was a great meal for me. Thank You for this easy and extremely good rice recipe!
Hi there! :) I made this tonight for a side dish to go with Baked Chicken Teriyaki. What a wonderful meal. The two recipe complimented eachother so nicely. I only made half the recipe, because it was just the two of us. The only things I did different were to use brown rice, dried coriander, and I didn't have any shallots. I'll be making this again for sure!