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Garlic and Ginger Rice

 Flavored with garlic and ginger and cooked in chicken broth this easy rice dish is not only tasty it would complement any main dish that calls for rice. Can be made in the stove top or rice cooker for ease and convenience. 

Course Side Dish
Cuisine Asian, Singapore, Vietnamese
Keyword Asian Cuisine, Garlic, Garlic and Ginger Rice, Ginger, Rice
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Author Manila Spoon


  • 2 cups long grain rice like Jasmine, uncooked
  • 2 tablespoons oil of choice
  • 6 cloves garlic, minced
  • 11/2 inch fresh ginger, peeled and thinly sliced
  • 2 1/2 cups good quality store bought or homemade chicken stock
  • 1/2 teaspoon salt, or to taste
  • 1 cup fresh cilantro, coarsely chopped


  1. Rinse the rice twice. Drain well. Heat the oil to medium in a sauce pan (big enough to accommodate the rice and water with enough space to allow rice to expand as it cooks) or rice cooker/multi cooker with a saute function. Stir-fry the garlic and ginger until very aromatic and golden brown, about 2-3 minutes. Add the drained rice and continue to stir-fry until fully coated with the oil and is fragrant about 2-3 more minutes.

  2. Pour in the chicken stock and stir in the salt. Bring to a boil uncovered (if cooking with the sauce pan). Once it begins to boil, cover then allow to simmer on low and cook for 18-20 minutes or until the liquid has been fully absorbed and the rice is tender. If using the rice cooker, simply cover and click on the "cook" button. The rice cooker would automatically go to warm mode when it's done cooking. Turn off heat and allow the rice to sit for another 10 minutes.

  3. Stir in the chopped cilantro. Serve immediately with your favorite Asian dish.