Coconut-Ginger Rice

Photo: Jason Wallis; Styling: Cindy Barr
Don't settle for plain white rice when you can serve Coconut-Ginger Rice. This side dish is full of flavor thanks to fragrant jasmine rice, fresh ginger, coconut milk, and cilantro.

Yield:

Serves 4 (serving size: about 1/2 cup)

Recipe from

Nutritional Information

Calories 194
Fat 1.2 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 153 mg
Calcium 0.0 mg

Ingredients

1 cup water
1/2 teaspoon minced peeled fresh ginger
1/4 teaspoon salt
1 bay leaf
1 cup uncooked jasmine rice
1/4 cup light coconut milk
2 tablespoons chopped fresh cilantro

Preparation

Bring water, ginger, salt, and bay leaf to a boil in a small saucepan. Add rice and coconut milk to pan; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed and rice is done (about 15 minutes). Discard bay leaf; fluff rice. Stir in chopped fresh cilantro.

Note:

Ivy Manning,

August 2013