- 3/4 cup long-grain rice
- 1/4 cup chicken broth
- 2 garlic cloves, minced and mashed into a paste with 1/2 teaspoon salt
- 1 tablespoon minced peeled fresh gingerroot
- 1/4 cup finely chopped scallions
- 2 teaspoons fresh lemon juice
- 1 teaspoon soy sauce
- 1/2 teaspoon salt, or to taste
- 1/2 cup packed coriander sprigs, washed well, spun dry, and chopped fine
- To a kettle of boiling salted water add rice and return to a boil stirring. Boil rice 10 minutes. Drain rice in a large sieve and rinse. Set sieve over another kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, 20 minutes, or until tender (check water level in kettle occasionally, adding water if necessary).
- In a large bowl stir together remaining ingredients except coriander and add rice. Toss mixture until combined well. Cool rice to room temperature and stir in coriander.