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Coconut Ginger-Root Rice

Type: Rice
Courses: Side dish
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlVegetable oil
1 tablespoon 15mlJulienned strips peeled fresh ginger root
1 1/2 cups 240g / 8.5ozLong-grain rice
1 3/4 cups 414mlWater
1/3 cup 78mlCanned unsweetened coconut milk
1 cup 40g / 1.4ozBay leaf (small)
1/2 teaspoon 2.5mlSalt
  Tabasco sauce - to taste
2   Scallions - minced
2 tablespoons 30mlMinced fresh coriander

Recipe Instructions

Rinse the rice in several changes of water. Drain and set aside.

In a medium saucepan heat oil over moderately-high heat until hot but not smoking and saute gingerroot, stirring frequently, 2 minutes. Add rice and cook, stirring, 2 minutes. Add water, coconut milk, bay leaf, salt, and Tabasco and 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 coriander. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8877 broadcast 05-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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