Jasmine rice with garlic, ginger, and cilantro from The Bon Appétit Fast Easy Fresh Cookbook (page 236) by Barbara Fairchild and Bon Appétit Magazine Editors

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Notes about this recipe

  • ashallen on October 05, 2019

    As written, this is an intensely flavored rice recipe! Recipe calls for 1/3 c finely chopped ginger for 3 cups of rice - even though I generally love ginger, I'd dial this back to 1/4 c next time and see how that goes. This dish is a great way to use up any extra cilantro you have lying around since it calls for one large bunch. Because the cilantro's added to the dish before the rice is boiled, its final flavor is mellow despite the large quantity - adding it later during cooking lets more of the cilantro flavor come through. When cooked in a stainless steel (vs. non-stick) pot, it stuck somewhat (but not terribly) to the pan bottom.

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