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Coconut-Ginger Rice

Photo: Jason Wallis; Styling: Cindy Barr
Yield Serves 4 (serving size: about 1/2 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.