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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 194
  • Fat: 1.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 153mg
  • Calcium: 0.0mg

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

  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.
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