Caribbean Coconut Rice

>> Wednesday, January 20, 2010

This fragrant rice pilaf goes especially well with Indian, Asian, and Caribbean entrees.  It's so good and so simple, though, you'll probably find yourself making it often to accompany weeknight meals.

2 teaspoons unsalted butter
2 teaspoons fresh ginger, minced
1 clove garlic, minced (1 teaspoon)
1 3" cinnamon stick
1 cup jasmine rice, rinsed and drained
3/4 cup light coconut milk
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon fresh lime zest
1/8 teaspoon white pepper
1/4 cup toasted shredded, unsweetened coconut (optional)

Melt butter in a saucepan over medium heat.  add ginger, garlic, and cinnamon stick, and saute 1 minute, or until fragrant.  Stir in rice, and saute 2 minutes, or until rice grains are opaque.  Add coconut milk, sugar, salt, lime zest, white pepper, and 3/4 cup water, and bring to a simmer.  Stir once, cover, reduce heat to low, and simmer 15 minutes.  Fluff rice with a fork, cover, and let rest 5 minutes.  Garnish with toasted coconut, if using.

Serves 4

* Vegetarian Times April 2009


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