Garlic and Ginger Rice (Com Gung Tuong)
This Garlic and Ginger Rice dish is flavored with the Asian Chicken Stock. The rice stands for 10 minutes so the grains separate and the cilantro flavor permeates the dish. The rice is rinsed three times to get rid of some starch so it won’t be sticky when cooked.
Cooking Light, August 2004
This rice 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
Garlic and Ginger Rice (Com Gung Tuong)
This Garlic and Ginger Rice dish is flavored with the Asian Chicken Stock. The rice stands for 10 minutes so the grains separate and the cilantro flavor permeates the dish. The rice is rinsed three times to get rid of some starch so it won't be sticky when cooked.
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
Instructions
- 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.
- Heat oil in a large saucepan over medium heat. Add ginger and garlic; cook 3 minutes, stirring frequently. 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. Remove from heat, and stir in cilantro. Cover and let stand 10 minutes. Fluff with a fork.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 139Total Fat 3gSaturated Fat 0gUnsaturated Fat 3gCholesterol 3mgSodium 148mgCarbohydrates 23gFiber 1gSugar 2gProtein 5g
