GINGER COCONUT RICE

Ginger Coconut Rice image

Ginger Coconut Rice is a great alternative to plain white rice. It pairs very well with Spicy Shrimp Stir-Fry. This recipe comes from Out of the Frying Pan.

Provided by Docs Mom

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 teaspoon fresh ginger, julienne strips peeled
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 sauce
2 scallions, minced (optional)
2 tablespoons fresh cilantro, minced (optional)
1 teaspoon coconut extract (Coconut extract gives this dish a nice kick, but leave if out if you want a milder flavor, or if you) (optional)

Steps:

In a medium saucepan, heat oil over moderately high heat until hot, but not smoking. Sauté ginger for about 2 minutes, stirring frequently. Add rice and cook 2 minutes, stirring frequently.
Add water, coconut milk, bay leaf, salt, Tabasco, and extract. 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 cilantro. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf and serve.

*** Explore more Ginger Coconut Rice Recipes »

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