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Nutrition Facts
Serving Size 1 (219g) Recipe makes 8 servings
Calories 329
Calories from Fat 57		(17%)
Amount Per Serving		%DV
	Total Fat 6.3g	9%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 265mg		11%
Potassium 211mg		6%
Total Carbohydrate 59.6g		19%
	Dietary Fiber 2.2g	8%
	Sugars 0.3g
Protein 7.7g		15%
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Jasmine Rice With Garlic, Ginger, and Cilantro

Recipe #214378 | 30 min | 10 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Annacia
Feb 28, 2007

This rice is a tasty side for almost any meal.

SERVES 8 (change servings and units)

Ingredients

3 cups jasmine rice
3 tablespoons vegetable oil
1/3 cup fresh ginger (finely chopped peeled)
3 large garlic cloves, minced
4 1/2 cups low sodium chicken broth
3/4 teaspoon salt
1 bunch fresh cilantro (2 inches of bottom stems trimmed and discarded, tops and remaining stems coarsely chopped)

Directions

1
Place rice in large sieve; rinse under cold running water until water runs clear.
2
Drain.
3
Heat oil in heavy large saucepan over medium-high heat.
4
Add ginger and garlic; stir until fragrant, about 30 seconds.
5
Add rice and stir 3 minutes.
6
Stir in broth and salt.
7
Sprinkle cilantro over.
8
Bring to boil.
9
Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes.
10
Fluff rice with fork.
11
Transfer to bowl and serve.

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Featured Reviews for This Recipe

From: Chef #839452

On Nov 11, 2009

Left out the cilantro and added some onion in when I was cooking the rice. Delicious!

0 people found this review helpful

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From: mama smurf

On Aug 3, 2009

I have made this many times and just noticed I never rated it. This is a WONDERFUL recipe! It was so easy! I did cut the recipe in half but used 2 garlic cloves. Thank you for a wonderful recipe!

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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

2 people found this review helpful

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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!

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