1 cups uncooked jasmine rice
1 tablespoon vegetable oil
1 1/2 tablespoon grated fresh ginger
3 garlic cloves, minced
1 1/2 cups stock
1/2 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 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.
Stock is best infused with ginger, cilantro, bay leaves, black pepper, sweet onion, celery, fish stock, and leeks (calls for Asian chicken stock).
Adapted from Cooking Light