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Rice with Ginger and Coriander

Rice with Ginger and Coriander created by VickyJ

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

Ready In:
30mins
Yields:
Units:

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
  • 14 teaspoon chili pepper flakes
  • 3 tablespoons finely chopped coriander

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Sueie
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@Sueie
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"Great side dish that can be served with asian style meals."
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  1. VickyJ
    Rice with Ginger and Coriander Created by VickyJ
    Reply
  2. VickyJ
    Rice with Ginger and Coriander Created by VickyJ
    Reply
  3. 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!
    Reply
  4. 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.
    Reply
  5. 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.
    Reply
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