Rice Recipes - Garlic and Ginger Rice Recipe

Ingredients

• 15ml/1 tbsp vegetable or groundnut (peanut) oil

• 2-3 garlic cloves, finely chopped

• 25g/1 oz fresh root ginger, finely chopped

• 225g/8oz/generous 1 cup long grain rice, rinsed in several bowls of water and drained

• 900ml/3 3/4 cups chicken stock

• a bunch of fresh coriander (cilantro) leaves, finely chopped

• a bunch of fresh basil and mint, (optional), finely chopped

Serves 4-6

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Method:

1. Heat the oil in a clay pot or heavy pan. Stir in the garlic and ginger and fry until golden. Stir in the rice and allow it to absorb the flavors for 1-2 minutes.

2. Pour in the stock and stir to make sure the rice doesn't stick. Bring the stock to the boil, then reduce the heat.

3. Sprinkle the coriander over the surface of the stock with the finely chopped basil and mint, if using. Cover the pan, and leave to cook gently for 20-25 minutes, until the rice has absorbed all the liquid.

4. Turn off the heat and gently fluff up the rice to mix in the herbs. Cover and leave to infuse for 10 minutes before serving.

Note: Throughout China and South-east Asia, when rice is served on the side, it is usually steamed and plain. or fragrant with the flavors of ginger and herbs. The combination of garlic and ginger is popular in both countries and compliments almost any vegetable, fish or meat dish.

Cook's Tip: Use homemade chicken stock if possible. It has a superior favor to stock mode using cubes and you can control the level of salt Whenever you have a chicken carcass - after a roost chicken dinner for instance - make and freeze the stock.