Rice with Ginger and Coriander

Submitted by Sueie

"Great side dish that can be served with asian style meals."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 4 side dishes

ingredients

• 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

directions

1. Heat water and stock in a medium saucepan over medium high heat.
2. Stir in rice and bring to boil.
3. Reduce heat to low.
4. Cover and simmer for 20- 25 minutes or until rice is tender and liquid is absorbed.
5. While rice is cooking, heat oil in a wok over high heat and add garlic, ginger, shallots and chilli pepper.
6. Stir fry 30 seconds or until fragrant.
7. Remove from heat.
8. Fluff rice with a fork and stir into ginger mix, adding coriander.

Reviews

[dale7793]

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.

 

[Charishma_Ramchandani]

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!

 

[VickyJ]

Hi there! :) I made this tonight for a side dish to go with Recipe #186432. 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!

 

[lucy k.]

I won't do the stars because I didn't stick to any of the recipe amounts as I thought the flavours would be extremely strong. I cooked 1 1/2 cups rice in 2 cups chicken stock and 1 cup water, and then used 2 cloves garlic, 1 1/2 tablespoons ginger, 1 shallot, 1/4 tsp pepper flakes and 3 tbsp coriander. It was delicious this way, and not overpowering as a side dish for Gingery maple Glazed Chicken (#69484). Thanks, Sueie. I'll make this again often.