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 Coconut
Gingerrot Rice is a great alternative to plain white
rice. It pairs very well with Caribbean
Pineapple Chicken and Spicy
Shrimp Stir-Fry.
2 tbsp. vegetable oil
1 tbsp. julienne strips peeled fresh
ginger
1 1/2 cups long-grain
rice, rinsed well in several changes of water
and drained
1 3/4 cups water
1/3 cup canned unsweetened
coconut milk
1 small bay
leaf
1/2 teaspoon salt
Tabasco to taste
2 scallions, minced
2 tbsp. Minced fresh cilantro
1 tsp. of coconut extract
(optional)
 In
a medium saucepan, heat oil over moderately high heat
until hot, but not smoking. Sauté ginger for
about 2 minutes, stirring frequently. Add rice and cook
2 minutes, stirring frequently.
 Add
water, coconut milk, bay leaf, salt, Tabasco, and extract.
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 cilantro.
Let rice stand 5 minutes and fluff with a fork. Discard
bay leaf and serve.
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