Ginger Cilantro Rice
Ginger Cilantro Rice is an amazing recipe sent to me by a reader, and I use Uncle Ben’s Converted Rice to make this a healthier option. And if you use vegetable stock this recipe can easily be vegan!
I love recipe suggestions from readers, even if I don’t have time to try more than a small percentage of the ones people send me. A few months ago a reader who signed her e-mail “Denise in Florida” suggested I might like the recipe for Ginger-Cilantro Rice on Epicurious.com.
I did like the sound of rice cooked with ginger and then tossed with a dressing of pureed ginger, cilantro, green onions, olive oil, sesame oil, and rice vinegar. Denise advised me to reduce the amount of oil, and I read the comments on Epicurious and tried a few different versions until I came up with this recipe for Ginger Cilantro Rice that I thought was just right.
My version has (gasp!) less cilantro and more green onion, and I changed the proportions of the other seasonings as well, but the the recipe I ended up with is something that’s going to be a regular side dish around here. Thanks Denise for the suggestion to give this a try! And if you’re a cilantro avoider, just use more thinly-sliced green onion!
How to Make Ginger Cilantro Rice:
(Scroll down for complete recipe with nutritional informaiton.)
- I used Uncle Ben’s Converted Rice (affiliate link), which is the lowest-glycemic type of white rice.
- Cut a 2 inch piece of ginger root, slice into 8 slices, and put the ginger and rice in a heavy pan with a tight-fitting lid.
- Add hot chicken stock or vegetable stock, bring to a boil, and cook until liquid is absorbed and rice is done (That was about 22 minutes for me using Uncle Ben’s Converted Rice, but check cooking instructions on the package if you use a different type of rice.)
- While rice cooks, combine chopped cilantro, 3/4 of the sliced green onions and minced ginger in a food processor, or use the bowl attachment of an Immersion Blender (affiliate link) like I did.
- Pulse until the ingredients are finely chopped, then add olive oil, sesame oil, and rice vinegar and blend about 30 seconds more to make dressing.
- When rice is done, let sit 5 minutes with the lid on, then remove all the pieces of sliced ginger and fluff the rice with a fork.
- Stir in the ginger-cilantro-scallion dressing and stir to combine it with the rice, so that all the rice is coated with dressing.
- Season with salt and fresh ground black pepper to taste, garnish rice with the rest of the sliced green onions, and serve.
More Tasty Rice Side Dishes You Might Like:
- one 2 inch piece of ginger root, peeled and sliced into 8 slices
- 1 tsp. minced ginger root
- 1 cup Uncle Ben’s Converted Rice (see notes)
- 2 cups hot chicken stock (see notes)
- about 2/3 cup chopped cilantro
- 4 green onions, thinly sliced
- 2 T extra virgin olive oil (use a flavorful olive oil)
- 2 tsp. Asian sesame oil
- 1 T rice vinegar (not seasoned rice vinegar)
- salt and fresh ground black pepper to taste
- Peel a 2 inch piece of ginger root and slice into 8 slices.
- Peel another small piece of ginger root and finely chop to make 1 tsp. minced ginger.
- Put 2 cups chicken stock or canned chicken broth in a glass measuring cup and heat in microwave or small pan until it’s hot but not boiling.
- Put the Uncle Ben’s Converted Rice (or other white rice) and 8 slices of ginger root in a heavy pan with a tight fitting lid.
- Add hot chicken stock, bring to a boil, then reduce to a low simmer and cook covered until rice is done and all liquid is absorbed. (This took 22 minutes for me, but I would start checking the rice after 20 minutes. Follow cooking instructions and cooking time on the rice package if you use a different brand of rice.)
- While rice cooks, wash, dry, and chop cilantro and thinly slice green onions.
- Put chopped cilantro, 3/4 of the sliced green onions, and minced ginger in a food processor or chopper attachment of an immersion blender and pulse until ingredients are finely chopped, about 45 seconds.
- Then add olive oil, sesame oil, and rice vinegar and blend about 30 seconds more to make dressing.
- When rice is done, turn off heat and let rice sit for 5 minutes with the lid on.
- After 5 minutes remove ginger slices and fluff rice with a fork.
- Add dressing and stir to distribute dressing so all pieces of rice are coated with dressing mixture.
- Season to taste with salt and fresh ground black pepper, garnish rice with sliced green onions, and serve.
I used Uncle Ben's Converted Rice (affiliate link) but you can use any type of long-grain white rice, following cooking directions on package. I used my homemade chicken stock, but you can use canned chicken broth, or use vegetable stock for meatless or vegan version of this recipe.
This recipe adapted from Ginger-Cilantro Rice on Epicurious.com, with quite a few changes by Kalyn.
Amount Per Serving: Calories: 184Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 4mgSodium: 322mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 5g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Using Uncle Ben’s Converted Rice (or another type of low-glycemic white rice such as Basmati) would make this Ginger Cilantro Rice a suitable side dish for phase 2 or 3 of the original South Beach Diet. You could also make it with brown rice, but the cooking time would be longer. This is too high in carbs for traditional low-carb diet plans.
Find More Recipes Like This One:
Use Side Dishes for more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.