Makes 8 servings.
Bon Appétit | February 2007
Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce | Sticky Ginger Rice with Peas | Wok-Seared Sesame Green Beans | Jade Dumplings with Soy-Sesame Dipping Sauce | Imperial Peach Sundaes | Stir-Fried Chicken with Bell Peppers and Snow Cabbage | Chinese Barbecued Baby Back Ribs | Jasmine Rice with Garlic, Ginger, and Cilantro | Browse all Chinese Recipes
Ingredients
3 cups jasmine rice
3 tablespoons vegetable oil
1/3 cup finely chopped peeled fresh ginger
3 large garlic cloves, minced
4 1/2 cups low-salt chicken broth
3/4 teaspoon salt
1 large bunch fresh cilantro, 2 inches of bottom stems trimmed and discarded, tops and remaining stems coarsely chopped
Preparation
Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
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.
Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce | Sticky Ginger Rice with Peas | Wok-Seared Sesame Green Beans | Jade Dumplings with Soy-Sesame Dipping Sauce | Imperial Peach Sundaes | Stir-Fried Chicken with Bell Peppers and Snow Cabbage | Chinese Barbecued Baby Back Ribs | Jasmine Rice with Garlic, Ginger, and Cilantro | Browse all Chinese Recipes
