Garlic and Ginger Rice (Com Gung Tuong)

Cooking Light, August 2004

This was the perfect side dish to the Hoisin Pork Tenderloin. I think I would add more ginger, though. It didn’t have enough ginger flavor to suite me. I sauteed the garlic and ginger and dumped it in the rice cooker with brown rice instead of basmati rice. The short grain brown rice needs more liquid than the long grain brown and the white basmati.

Knife

Cutting board

Measuring cups and spoons

Small nonstick skillet

Rice cooker