Garlic and Ginger Rice (Com Gung Tuong)

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Garlic and Ginger Rice (Com Gung Tuong)Recipe
Randy Mayor; Melanie J. Clarke
This Garlic and Ginger Rice dish is flavored with the Asian Chicken Stock. The rice stands for 10 minutes so the grains separate and the cilantro flavor permeates the dish. The rice is rinsed three times to get rid of some starch so it won't be sticky when cooked.
8 servings (serving size: 3/4 cup)


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2 cups uncooked jasmine rice
1 tablespoon vegetable oil
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 cup chopped fresh cilantro


Place rice in a colander in a bowl. Cover rice with water; stir rice until water turns white. Lift colander; drain liquid in bowl. Repeat procedure twice. Drain.

Heat oil in a large saucepan over medium heat. Add ginger and garlic; cook 3 minutes, stirring frequently. Add rice; cook 1 minute, stirring constantly. Stir in Asian Chicken Stock; bring to a boil. Cover, reduce heat to medium-low, and cook 15 minutes or until liquid is absorbed. Remove from heat, and stir in cilantro. Cover and let stand 10 minutes. Fluff with a fork.

Created date

August 2004

Nutritional Information

Calories 210
Caloriesfromfat 9 %
Fat 2.2 g
Satfat 0.4 g
Monofat 0.6 g
Polyfat 1.1 g
Protein 4.5 g
Carbohydrate 46.1 g
Fiber 1.5 g
Cholesterol 6 mg
Iron 1.6 mg
Sodium 143 mg
Calcium 9 mg