I wanted a simple, flavorful side to go with the Asian Vegetable Stir Fry and Ginger-Sesame Thin-Cut Pork Chops I was serving for dinner. I started with my basic garlic rice, then added fresh ginger and cilantro. The result was aromatic, savory rice that complemented the vegetables and pork chops perfectly.
How to Make Garlic-Ginger Rice with Cilantro
Warm the butter and olive oil in a medium saucepan over medium heat. Add the minced garlic and ginger and sauté, stirring constantly, for about 1 minute until fragrant. Stir in the jasmine rice and cook for 3–4 minutes, stirring often so the rice doesn’t stick or brown. Pour in the chicken broth and season with sea salt and white pepper to taste. Bring the liquid to a boil, then lower the heat to medium-low, cover, and simmer for 20 minutes.
When the rice has finished cooking, remove the pan from the heat but keep the lid on. Let the rice rest for 5 minutes, then remove the lid carefully and fluff the rice gently with a fork. Fold in the chopped cilantro, adjust seasoning if needed, and serve warm.
Garlic-Ginger Rice with Cilantro
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30 minutes
6
Ingredients
- 1 tsp butter
- 1 tsp olive oil
- 4 cloves garlic minced
- 2-3 tsp fresh ginger minced
- ¾ cup uncooked jasmine rice
- 1 ½ cups chicken broth
- Sea salt and white pepper to taste
- 2-3 tbsp fresh cilantro chopped
Instructions
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Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and ginger and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so it doesn’t stick, for 3–4 minutes. Add the chicken broth and season with sea salt and white pepper to taste. Bring to a boil, then reduce heat to medium-low, cover, and cook for 20 minutes.
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Remove the rice from the burner but keep the lid on and let it rest for 5 minutes. Carefully uncover, fluff the rice with a fork, sprinkle with chopped cilantro, and serve.
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