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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Com Gung Tuong. Cooking Light, AUGUST 2004 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 |
Directions:
1. 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.
2. Heat oil in a large saucepan over medium heat. Add ginger and garlic; cook 3 minutes, stirring frequently.
3. 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.
4. Remove from heat, and stir in cilantro. Cover and let stand 10 minutes. Fluff with a fork.
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