Garlic and Ginger Rice

Com Gung Tuong. Cooking Light, AUGUST 2004

• Ready In: 25 mins
• Serves: 8

Ingredients

• 2  cups  uncooked  jasmine rice
• 1  tablespoon  vegetable oil
• 1  tablespoon  grated peeled fresh ginger
• 2  garlic cloves, minced
• 3  cups  asian  chicken stock
• 1  cup  chopped fresh cilantro

Directions

1. Place rice in a colander in a bowl. Cover rice with water; stir rice until water turns white. Lift colander; drain liquid in bowl. Repeat procedure twice. Drain.
2. Heat oil in a large saucepan over medium heat. Add ginger and garlic; cook 3 minutes, stirring frequently.
3. Add rice; cook 1 minute, stirring constantly. Stir in Asian Chicken Stock; bring to a boil. Cover, reduce heat to medium-low, and cook 15 minutes or until liquid is absorbed.
4. Remove from heat, and stir in cilantro. Cover and let stand 10 minutes. Fluff with a fork.