By Gaia22 on June 26, 2009
Photo by Rinshinomori
Photo by Rinshinomori
"Yummy, easy, addictive side dish that complements a wide variety of Asian and Fusion dishes! I use a microplane to grate my ginger, and a spoon's edge to easily [& not wastefully] peel it."
Serving Size: 1 (183 g)
Servings Per Recipe: 2
"We loved this! Even my two kids who hate rice gobbled it up & have requested it again. I used chicken soup base, so didn't add the salt."
"YUM-O! I used chicken broth with this recipe and added 2 more garlic cloves. Threw everything in the rice cooker and it was a success!"
"I made a double recipe for a small dinner gathering, and served with edemame and vegetable potstickers. YUM! Next time, I will buy a jar of minced ginger to save some time, as a double recipe took an entire ginger root. Thanks, I will be making this again!"
"Oh this was so good, such a pleasant alternative to plain rice. I served it with Grilled Thai Thighs (#228909), steamed broccoli, and fresh mango. I didn't use quite enough ginger or garlic as I ran out, but it was still delicious. Thank you. The whole family loved it."
"Yeah, I get to be number 9 to tell you how great this was. Instead of broth I used 3/4 cup of coconut milk and 1/4 cup of water. YUMMY! I soaked the rice for about an hour before cooking and had no problem with the timing! Made for Asian Unreviewed Recipe Tag!"
"Very easy and simple. I doubled the recipe for a Asian dinner party with friends and family and I did it right in my rice cooker :) Excellent. Made for Asian Unrated Recipe Tag Game"
"I loved the wonderful aroma this produced while cooking and the delicious end result. I used water to cook this in but may try stock next time. Also, I'll be reducing the amount of oil to lower the fat content. The recipe was prepared exactly as written and the timing was perfect. Made for Unrated Asian Recipe Tag Game, 2009."
"This is really good rice. I made it once with brown jasmine rice, using 1 1/4 C water and cooking it for around 40 min. Then I made it once with white jasmine rice, following the recipe exactly. In both cases, the aroma and flavor were exquisite. The rice was not fluffy, but that did not detract from the dish, and may be due to insufficient rinsing on my part. Will be making this again-- and again! Next time I'll cook up a larger quantity and use a little less oil (I used peanut oil). Made for Unrated Asian Recipe Tag Game, 2009."
"A simple and excellent rice recipe. I used chicken stock to boost the taste. The timing of cooking was right on. For additional color and taste sliced kalamansi was used. Post note: I plan on cutting back on oil next time to half the amount. Thank you for posting Gaia. Made for Asian forum's unrated Asian recipes tag."
"We loved the fragrant smell of this while cooking. The flavor was still there when served. I did use chicken stock in the recipe and sprinkled with parsley flakes. Served with Recipe #120547 and broccoli spears."
"This was fabulous! I made it along with Recipe#351052#351052, Recipe#359058#359058 and Recipe#348288#348288. Everything was delicious! The smell of the rice was out of this world and the taste--WOW! It is easy to prepare and not overpowering at all. I made it as instructed and it will be in my favorites and one to make again...Thank you! Made for Unrated Asian Recipe Tag 2009. P.S. Made this again for lunch yesterday and it was a hit again. Thank you for such a wonderful, easy and delicious recipe!"
"In the words of my Dad, "This is AWESOME!" It was very fragrant, the ginger was NOT overpowering and it seemed to be kinda "buttery tasting". Oh, and the rice turned out PERFECT. This will definitely go on my list to make often!! Made for Unrated Asian tag 2009."
"So easy to prepare, fragrant and delicious, this certainly would go well with anything. cooked as directed, this gave me lovely fluffy rice, a very good recipe. Thank you Gaia, a keeper! Made for Unrated Asian Recipes 2009"