Coconut Ginger Rice

>> Monday, February 1, 2010

14 ounces unsweetened coconut milk
2 1/4  cups  water
2 cups rice (jasmine or basmati)
4  slices ginger, fresh peeled
fresh parsley, chopped for garnish

Combine coconut milk and 2 1/4 cups water in a heavy saucepan. Stir in rice and ginger. Bring mixture to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from heat. Fluff with a fork; cover and let stand 5 minutes. Remove ginger before serving. Garnish, if desired.

Serves 4-6

* / Coastal Living November 2002


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