Photos of Jasmine Rice With Garlic, Ginger, and Cilantro

Lynn Clay - over a year ago

What a set of flavors! My only question would be whether the fancy rice made a noticeable difference in all those strong blended flavors compared to ordinary white rice. The good news is we love all those flavors. I'm intrigued by the instruction to fry the rice and flavorings in oil for a few minutes before adding the broth (for which we use chicken Better Than Boullion) -- but in any case it produced a great final product which we served alongside General Tso's chicken, and that was a match made in heaven. Thank you, wonderful stuff.