¾ cup long-grained rice

2 cloves garlic, minced

1 teaspoon salt

¼ cup chicken or vegetable broth

1 tablespoon minced gingerroot

2 green onions, trimmed and thinly sliced

2 teaspoons lime juice

1 teaspoon fish sauce

½ cup finely chopped cilantro

• Bring a pot of water to a rolling boil. Add the rice, let the water return to a boil, and cook for 10 minutes. Drain in a sieve, rinse, and set aside. (Leave the rice in the sieve.)

• Add 1 inch of water to the pot and bring to a boil. Set the sieve over the boiling water, cover it with a clean kitchen towel and a lid, and let steam for about 20 minutes. (Check occasionally, adding more water if necessary.)

• Mash together the garlic and the salt to form a paste.

• In a large bowl, combine the garlic paste, broth, gingerroot, green onions, lime juice, and fish sauce.

• Add the steamed rice and toss until well combined. Let cool to room temperature.

• Stir the cilantro into the rice.