Recipe by Doc's Mom
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.
Top Review by echo echo
I could find no coconut extract so had to omit it, but the coconut flavor came through well, anyway (it probably helped that I served it with Recipe #280709 #280709, which also has coconut milk (I used low-fat coconut milk in both recipes). I eat a lot of rice and am always looking for new delicious ways to cook it--this definitely adds a new twist to my repertoire. Thanks, Doc's Mom.
- 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)
Directions See How It's Made
- 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.