This Ginger Jasmine Rice recipe is full of flavor and pairs perfectly with any Asian-inspired meal.
I wouldn’t normally get too excited about a rice recipe I’m sharing with you. I mean, it’s rice. Not the most exciting thing.
But the first time I cooked some jasmine rice this way, with sooo much fresh ginger and garlic, and finished it with freshly chopped cilantro, I immediately starting dreaming about the next time I was going to make it.
I wanted to find a way to serve it with every meal because I just loved it that much.
If you hate ginger, maybe walk away from this one. I’m guessing the ginger haters didn’t even open this page.
But for the rest of you, don’t be scared away by the amount of ginger. It seems like a lot, but it’s not. Yes, you can taste it (YUM!) but no, it’s not overpowering or too much. It’s just right.
Not only does the fresh ginger and garlic give this incredible flavor, both are adding anti-inflammatory properties. I love when that happens.
I have some great recipes coming up that you can serve this with, but in the meantime, just add it to whatever you’ve got planned. You won’t be sorry!
How to Make Ginger Jasmine Rice RecipePrint
Ginger Jasmine Rice Recipe
This Ginger Jasmine Rice recipe is cooked with loads of fresh ginger and garlic and is a flavorful side dish!
- 1 1/2 cups jasmine rice
- 1 1/2 tablespoons avocado oil
- 3 tablespoons peeled and finely chopped ginger
- 1 tablespoon minced garlic
- 2 1/4 cups reduced sodium chicken or vegetable stock
- 1/2 teaspoon salt
- 1/2 to 3/4 cup chopped cilantro leaves and stems
- Place the rice in a fine mesh strainer and rinse it until the water runs clear. Shake it to drain the rice well.
- Heat the oil in a large pot over medium high heat and add the ginger and garlic. Cook for 30 seconds, stirring the whole time, and then add the rice and stir another 2 minutes.
- Add the stock and salt and bring to a boil. Reduce the heat to bring to a gentle simmer, then cover and cook until the rice is tender, about 15-18 minutes.
- Remove from heat and keep covered for 10 minutes. Add the cilantro to the top of the rice, then use a large fork to fluff the rice while combining it with the cilantro. Serve and enjoy!
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This looks delicious and I have a jar of tahini in my pantry just begging to be used. Not a fan of coconut milk tho. Could I use heavy whipping cream instead of coconut milk? If so, would the amount be different? Thank you. digital marketing
Yes you can use heavy whipping cream in the same amount.
persian gricery says
I used to make peanut butter noodles that I loved similarly and used sesame oil so maybe I’ll try something similar!
This recipe is soooo good. My kids loved it too. They were just picky about the cilantro but I knew this was going to happen so I kept some on the side without it and it worked 🙂
Thank you for sharing it. I did it beside a baked salmon side And it was a yummy combo!
Yay! Happy to hear!
Hello, the first part of the ingredients just says 1 1/2 jasmine rice. I’m assuming that is 1.5 cups?
Shelley Ramsey says
Are we to guess you mean 1 1/2 cups rice and 1 1/2 cups avocado oil?
This is confusing as you then go onto giving exact measurements.
I just updated the recipe to reflect 1 1/2 cups of rice. Sorry I missed that typo and also didn’t see Stephanie’s comment. The 1 1/2 tablespoons (not cups) of avocado oil was correct. Sorry about that!
Sorry I missed your comment. I just corrected my typo. Yes, 1 1/2 cups is correct.
mary westgate says
I will try this like Ginger