Sweet Coconut Rice with Candied Ginger (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups leftover or freshly made coconut rice, recipe follows |
1 (12-ounce) can lowfat sweetened condensed milk |
1 tablespoon minced candied ginger |
1 teaspoon ground cinnamon |
1/2 cup diced dried mango (or dried currants, blueberries, papaya) |
fresh mint sprigs, for garnish, optional |
1/4 cup flaked coconut |
2 cups quick cooking jasmine rice |
2 (14-ounce) can light coconut milk |
Directions:
1. Combine rice, milk, ginger, and cinnamon in a medium saucepan and set pan over medium heat. Bring to a simmer. Simmer 3 minutes, until thick. Remove from heat and stir in mango. Garnish with mint, if desired.
2. Coconut Rice:
3. In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut.
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