Accompanied With Ginger Garlic Rice Recipe

Rinse and prep

Place the rice in a fine-mesh sieve or bowl and rinse under cold running water until the water runs clear (about 3–4 minutes). Drain well. Finely grate or mince the ginger to measure 2 tablespoons. Peel and mince 4 garlic cloves. Thinly slice the green onions, separating whites and greens. If using cilantro, chop roughly.

Toast aromatics

In a medium saucepan over medium heat, add 1 tablespoon neutral oil and 1 tablespoon butter. When the butter stops foaming, add the minced garlic and grated ginger (and the white parts of the green onions). Sauté, stirring constantly, for 45–60 seconds until fragrant and lightly golden but not browned.

Cook rice

Add the rinsed and drained rice to the saucepan and stir for 30–45 seconds to coat the grains with the aromatic butter and oil. Pour in 2.75 cups water and add 1 teaspoon salt and 1/4 teaspoon black pepper. Increase heat to high and bring to a gentle boil uncovered. Once boiling, give it a quick stir, reduce heat to the lowest setting, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes.

Steam and finish

After 15 minutes, turn off the heat and leave the pot covered for an additional 10 minutes to steam. Do not lift the lid during this time. After steaming, remove the lid and fluff the rice gently with a fork. Stir in 1 teaspoon soy sauce if using, the green onion greens, and chopped cilantro. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Serve

Transfer the rice to a warm serving bowl and serve immediately alongside the main dish. Garnish with a few extra sliced green onion tops or a small cilantro sprig if desired.