Garlic and Ginger Rice (Com Gung Tuong)

This rice dish with garlic and ginger is seasoned with Asian chicken broth. Rice is infused for 10 minutes, so that the grains separate and the dish is soaked in the aroma of coriander. The rice is washed three times to remove a little starch so that it is not sticky when cooked.
Drain the rice in a colander and place in a bowl. Fill the rice with water; stir the rice until the water turns white. Flip back the colander; drain the liquid into a bowl. Repeat the procedure twice. Drain the water.Heat the oil in a large saucepan over medium-high heat. Add the ginger and garlic; cook for 3 minutes, stirring frequently. Add the rice; cook for 1 minute, stirring constantly. Pour in the Asian chicken stock; bring to a boil. Cover, reduce heat to medium-low and cook for 15 minutes or until liquid is absorbed. Remove from the heat and add the cilantro. Cover and let stand for 10 minutes. Whisk with a fork.