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Photo: Jason Wallis; Styling: Cindy Barr

Coconut-Ginger Rice

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.

This recipe goes with Grilled Sirloin Steak with Mango and Chile Salad

Cooking Light AUGUST 2013

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

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.

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
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Coconut-Ginger Rice recipe

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