Garlic and Ginger Rice (Com Gung Tuong)

Ingredients

• 3 cups asian chicken stock 
• 1 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh grated peeled
• 2  garlic cloves minced
• 2 cups jasmine rice uncooked
• 1 tablespoon vegetable oil 

Equipment

• bowl
• sauce pan
• colander

Directions

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.
2. Drain.
3. Heat oil in a large saucepan over medium heat.
4. Add ginger and garlic; cook 3 minutes, stirring frequently.
5. 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.
6. Remove from heat, and stir in cilantro. Cover and let stand 10 minutes. Fluff with a fork.