Coconut Ginger-Root Rice

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Julienned strips peeled fresh ginger root
1 1/2 cups	240g / 8.5oz	Long-grain rice
1 3/4 cups	414ml	Water
1/3 cup	78ml	Canned unsweetened coconut milk
1 cup	40g / 1.4oz	Bay leaf (small)
1/2 teaspoon	2.5ml	Salt
		Tabasco sauce - to taste
2		Scallions - minced
2 tablespoons	30ml	Minced 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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