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Coconut-Ginger Rice

Coconut-Ginger Rice

Coastal Living NOVEMBER 2002

  • Yield: 4 to 6 servings

Ingredients

  • 1 (14-ounce) can unsweetened coconut milk
  • 2 1/4 cups water
  • 2 cups jasmine or Basmati rice
  • 4 slices fresh, peeled ginger
  • Garnish: chopped fresh parsley

Preparation

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.

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Coconut-Ginger Rice recipe

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