4 Reviews of Rice with Ginger and Coriander

From: Charishma Ramchandani

On May 18, 2002

I made this for lunch this afternoon and served it with vegetable with brown sauce and some stir-fried vegetables on the side. I substituted the shallots with onions and used 1 1/2 cups water and 1 1/4 cups vegetable stock(instead of chicken stock). I also added 1/2 a tsp of salt to the rice while it was cooking. This rice made me drool over the stove while it was being cooked. It is blessed with a very appealing medium brown colour(which it gets from the vegetable stock) and the green cilantro to top it off made it look awesome when serving it. This was a great meal for me. Thank You for this easy and extremely good rice recipe!

From: dale!

On May 31, 2002

While this was nice it was a little too strong tasting for us. I would cut back on the garlic if I made it again.

From: lucy k.

On Mar 27, 2005

I won't do the stars because I didn't stick to any of the recipe amounts as I thought the flavours would be extremely strong. I cooked 1 1/2 cups rice in 2 cups chicken stock and 1 cup water, and then used 2 cloves garlic, 1 1/2 tablespoons ginger, 1 shallot, 1/4 tsp pepper flakes and 3 tbsp coriander. It was delicious this way, and not overpowering as a side dish for Gingery maple Glazed Chicken (#69484). Thanks, Sueie. I'll make this again often.

From: VickyJ

On Mar 12, 2007

Hi there! I made this tonight for a side dish to go with Baked Chicken Teriyaki. What a wonderful meal. The two recipe complimented eachother so nicely. I only made half the recipe, because it was just the two of us. The only things I did different were to use brown rice, dried coriander, and I didn't have any shallots. I'll be making this again for sure!