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Jasmine Rice with Garlic, Ginger, and Cilantro


  • 3 cups jasmine rice
  • 3 tbsps vegetable oil   
  • 13 cup peeled fresh ginger (finely chopped)
  • 3 garlic cloves (minced)
  • 4 cups low salt chicken broth
  • 3/4 tsp salt
  • 1 bunch fresh cilantro (2 inches of bottom stems trimmed and discarded tops and remaining stems coarsely chopped)


Place rice in large sieve; rinse under cold running water until water runs clear. Drain. Heat oil,  in a heavy large saucepan, over medium-high heat. Add ginger and garlic; stir until fragrant, about 30 seconds. Add rice and stir 3 minutes. Stir in broth and salt. Sprinkle cilantro over. Bring to boil. Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Transfer to bowl and serve.