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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This rice has a mild coconut flavor. I served it with Macadamia Nut Chicken Breasts #30291 and a Thai red curry sauce. It was a perfect combination. Ingredients:
1 cup long grain rice or 1 cup jasmine rice |
2 cups unsweetened coconut milk |
1/2 cup finely shredded unsweetened coconut |
1/2 inch peeled fresh ginger |
3/4 teaspoon salt |
chopped fresh cilantro (optional) |
Directions:
1. Bring the coconut milk to a boil in a medium sized pot.
2. Add the rice, ginger and salt.
3. Stir and bring to a boil.
4. Reduce heat to low and then cover and simmer for 20 minutes.
5. While waiting, heat the shredded coconut in a skillet, toasting it lightly.
6. Remove from heat and set aside.
7. When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
8. Toss with toasted coconut.
9. Garnish with chopped cilantro just before serving.
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