Savory Rice with Ginger and Cilantro
Savory Rice with Ginger and Cilantro
I first made this rice to go with my Vietnamese Pork Burgers. Everyone loved it so much, I now make it all the time. It pairs well with chicken, pork and all manner of Mexican dishes, including my Chicken Enchiladas. It smells fantastic as it cooks and tastes wonderful too.
Adapted from an Epicurious recipe
Ingredients
- 1.5 cups white Rice medium grain or jasmine
- 1 large clove garlic
- 2 tbsp grated fresh ginger or 1 tsp ground ginger
- 1 bunch cilantro
- 1 tbsp olive oil
- 2 1/4 cups chicken broth or water
- 1/2 tsp kosher salt
Instructions
- Rinse the rice in a fine mesh strainer and let drain for a few minutes. (I never used to rinse my rice and I always wondered why my rice was mushy! I'm now a rice rinsing convert - it gives the rice a lovely texture!)
- Press the garlic or mince it very fine (you can also use a Microplane to grate the garlic if you prefer)
- Grate the ginger or mince it very fine. I often use a knob of ginger that I have peeled and stored in the freezer. It grates beautifully and the whole ginger stays fresh for weeks.
- Chop the cilantro and set aside
- Add the oil, garlic and ginger to a large saucepan and bring the heat up to medium. Cook, stirring constantly, for about 30 seconds. Be careful not to burn the garlic
- Add the rinsed rice to the pan and cook, stirring occasionally, until the rice is toasty and begins to look opaque
- Add the broth, salt and cilantro to the pan and bring to a boil.
- Reduce the heat to low, cover the pan and simmer the rice until it's cooked through - about 18 minutes. Let the rice sit for 10 minutes and then fluff with a fork
- Serve with my Vietnamese Grilled Pork Burgers (recipe found on the blog) or your favorite chicken, pork or Mexican dish
