Garlic And Ginger Rice

Put the rice in a medium pot with a few cups of water. Gently swirl your fingers in the pot to allow the starch to separate from the grains.

Once the water becomes white, tilt the pot over the sink to drain out the water. Be careful not to let your rice go into the sink; hold it back with your hand while the water seeps through your fingers. Repeat this process twice more.

Each time, the water will get less cloudy. The idea is not to get rid of all the starch, just enough so that the rice will not be too sticky or too dry when cooked. Three times has always given me the best results. Put the rice in a sieve and drain until the rice is fairly dry again.

Heat the oil in a medium clay pot or heavy-bottomed pot over medium heat. Add the garlic and ginger and stir-fry until golden and crisp, 5 to 7 minutes. Add the rice and stir with a wooden spoon until lightly golden, 3 to 5 minutes.

Add the chicken stock and stir to level the rice. Scatter the cilantro across the top, cover, and cook until the rice has absorbed all the stock, about 25 minutes.

Turn the heat off and, with a wooden spoon, stir the rice a few times, thoroughly mixing in the cilantro. Allow to rest, covered, for 10 minutes before serving.