Rice with Ginger and Coriander
4
People talking
Great side dish that can be served with asian style meals.
- Ready In:
- 30mins
- Yields:
- Units:
4
People talking
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
- 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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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
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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
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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.5Reply
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