2 tablespoons oil of choice
6 cloves garlic, minced
11/2 inch fresh ginger, peeled and thinly sliced
2 1/2 cups good quality store bought or homemade chicken stock
1/2 teaspoon salt, or to taste
1 cup fresh cilantro, coarsely chopped
Rinse the rice twice. Drain well. Heat the oil to medium in a sauce pan (big enough to accommodate the rice and water with enough space to allow rice to expand as it cooks) or rice cooker/multi cooker with a saute function. Stir-fry the garlic and ginger until very aromatic and golden brown, about 2-3 minutes. Add the drained rice and continue to stir-fry until fully coated with the oil and is fragrant about 2-3 more minutes. Pour in the chicken stock and stir in the salt. Bring to a boil uncovered (if cooking with the sauce pan). Once it begins to boil, cover then allow to simmer on low and cook for 18-20 minutes or until the liquid has been fully absorbed and the rice is tender. If using the rice cooker, simply cover and click on the "cook" button. The rice cooker would automatically go to warm mode when it's done cooking. Turn off heat and allow the rice to sit for another 10 minutes. Stir in the chopped cilantro. Serve immediately with your favorite Asian dish.