Ginger Coconut Rice

11 ingredients
3 steps

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)

Directions

  1. 1
    In a medium saucepan, heat oil over moderately high heat until hot, but not smoking. Saute ginger for about 2 minutes, stirring frequently. Add rice and cook 2 minutes, stirring frequently.
  2. 2
    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.
  3. 3
    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.

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