Jasmine Rice With Garlic, Ginger, and Cilantro

From: petlover

On Apr 7, 2009

GREAT- i cut back on the ginger by about half and I used a bit of dried cilantro --since i didnt want to make this too spicy. I made the recipe exactly per directions otherwise. I served this with coconut chicken fingers--everyone loved it-there was none left-I will make again-thanks for this great recipe

From: Squeezer

On Jan 26, 2009

Delicious! Aromatic and full of flavor. I did cut it down to 1 cup of uncooked rice for two people. I didn't bother to rinse the jasmine rice, but followed all of the other steps and it came out perfectly fluffy. This will be one of my go-to rice dishes. Thanks!

From: Rachel Castle

On Aug 14, 2007

I served this with grilled teriyaki chicken and it was very good! I didn't have quiet enough garlic on hand, but it was still very good. It says it makes 8 servings but, I think it makes more like 12 servings. This recipe is truly a keeper. When one of my dinner guests tasted it, the picky eater said; "I wasn't sure I would like it, but you sure are a good cook!" Thank you for posting...It makes me look like a good cook. Rachel Castle

From: cookiedog

On Mar 6, 2007

I used Basamatti rice in place of the jasmine and otherwise followed the directions as written. The texture of the rice was wonderful. It was not sticky at all and each grain was separate. Next time I might add a little more garlic and ginger but as it was it made a nice sidedish that did not compete with the flavor of the main dish. Thanks Annacia- we loved it!