| Preparation time | 10 min |
| Cooking Time | 20 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Ingredients
3 cups jasmine rice3 tablespoons vegetable oil1⁄3 cup fresh ginger (finely chopped peeled)3 large garlic cloves, minced4 1⁄2 cups low sodium chicken broth3⁄4 teaspoon salt1 bunch fresh cilantro (2 inches of bottom stems trimmed and discarded, tops and remaining stems coarsely chopped)
Directions
- Place rice in large sieve; rinse under cold running water until water runs clear.
- Drain.
- Heat oil in heavy large saucepan over medium-high heat.
- Add ginger and garlic; stir until fragrant, about 30 seconds.
- Add rice and stir 3 minutes.
- Stir in broth and salt.
- Sprinkle cilantro over.
- Bring to boil.
- Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes.
- Fluff rice with fork.
- Transfer to bowl and serve.