Coconut Gingerroot Rice

Yield:
4 servings
Level:
Easy
Ingredients
  • 2 tablespoons vegetable oil
  • 1 tablespoon julienne strips peeled fresh gingerroot
  • 1 1/2 cups long-grain rice, rinsed well in several changes of water and drained
  • 1 3/4 cups water
  • 1/3 cup canned unsweetened coconut milk
  • 1 small bay leaf
  • 1/2 teaspoon salt
  • Tabasco to taste
  • 2 scallions, minced
  • 2 tablespoons minced fresh coriander
Directions
  • In a medium saucepan heat oil over moderately high heat until hot but not smoking and saute gingerroot, stirring frequently, 2 minutes. Add rice and cook, stirring, 2 minutes. Add water, coconut milk, bay leaf, salt, and Tabasco and bring mixture to a boil. Reduce heat to low and cook, covered, 20 minutes, or until rice is tender and liquid is absorbed.

  • Remove pan from heat and sprinkle rice with scallions and coriander. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf.


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