Combine rice and ginger rounds in a large saucepan (I used my rice cooker.) Add broth; sprinkle with salt. Bring to a boil, stirring often. Cover; reduce heat to low. Simmer until rice is tender and broth is absorbed - 20 to 45 minutes depending on white or brown rice. Rice cooker takes longer.
Meanwhile, combine chopped cilantro, green onion, and minced ginger in mini food processor. Add both oils and 1 teaspoon of vinegar. Blend until almost smooth. Season cilantro oil to taste with salt, pepper and more vinegar if desired.(This is really like a mayonnaise.) Transfer rice to a bowl, remove ginger rounds and mix in cilantro oil. Serve.
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