Garlic and Ginger Rice (Com Gung Tuong)

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.

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 9%
  • Fat: 2.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 4.5g
  • Carbohydrate: 46.1g
  • Fiber: 1.5g
  • Cholesterol: 6mg
  • Iron: 1.6mg
  • Sodium: 143mg
  • Calcium: 9mg

Ingredients

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

Preparation

  1. 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.
  2. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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