Asian-inspired Rice & bowls
Garlic and ginger rice with chicken stock
Jasmine rice cooked with garlic, ginger and chicken stock, finished with coriander. A reference recipe not tested by Rice & Sizzle.
Sample recipe — not tested by Rice & Sizzle
What to expect
An aromatic rice side cooked in chicken stock. It is not presented as a vegetarian recipe. Not tested by Rice & Sizzle.
Ingredients to know
Coriander leaves and cilantro are the same ingredient. Keep the source’s rice-to-stock cup measures consistent; a different rice variety or measuring cup can affect results. No gram conversion or alternate-stock ratio has been verified for this page.
Allergen notes
Prepared stock may contain celery, wheat, soy or other allergens, depending on the product. Check its label and the cooking oil’s ingredients and cross-contact information. No allergen-free claim is made.
Cooked rice safety
UK Food Standards Agency guidance is to cool leftover rice quickly, ideally within an hour, refrigerate and use within 24 hours. Reheat only once, until steaming hot throughout. Do not leave rice in the pan to cool. Follow applicable local guidance too; the official source is in References.
For a separate vegetable accompaniment, see the cucumber salad, which contains soy and sesame and is also untested by Rice & Sizzle.
Let's get cooking
Garlic and ginger rice with chicken stock
Jasmine rice cooked with garlic, ginger and chicken stock, finished with coriander. A reference recipe not tested by Rice & Sizzle.
Sample recipe — not tested by Rice & Sizzle. Times and servings are estimates.
- Prep
- 5 min
- Cook
- 20 min
- Rest / chill
- 10 min
- Total
- 35 min
- Serves
- 6
Source card: 5 minutes prep, 20 minutes cooking, plus a 10-minute rest stated in the method; its displayed 25-minute total omits the rest. Our 35-minute reference total includes it. The method also has two 2–3-minute sauté stages before an 18–20-minute simmer, so allow extra time rather than treating 35 minutes as a promise. Cups are retained as written; their capacity is not explicitly defined. Rice & Sizzle has not tested the timing or liquid ratio. Tablespoons here are 15 ml; teaspoons are 5 ml.
Ingredients
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Step by step
- Rinse rice twice and drain well.
- Over medium heat, cook garlic and ginger in oil for 2–3 minutes until golden. Stir in rice for another 2–3 minutes.
- Add stock and salt. Bring to a boil; cover and simmer on low for 18–20 minutes, until liquid is absorbed and rice is tender.
- Turn off heat; leave covered for 10 minutes. Fold in coriander and serve immediately.
References
Sources used for this page. Checking a reference is not a cooking test or a licence to reuse its article or images.
- Manila Spoon — Garlic and Ginger RicePrimary recipe source
Single basis for quantities, six-serving yield and stovetop method. Timing arithmetic and undefined cup capacity are disclosed; Rice & Sizzle has not tested the recipe.
https://www.manilaspoon.com/garlic-and-ginger-rice/ - Food Standards Agency — Home food fact checker — RiceOfficial food-safety guidance
Official cooling, refrigeration and reheating guidance only; not another formulation source.
https://www.gov.uk/government/publications/home-food-fact-checker/home-food-fact-checker#rice
