2 tablespoons vegetable oil
1 teaspoons julienne strips peeled fresh ginger
1 1/2 cups long-grain rice, rinsed well in several changes of water and drained
1 3/4 cups water
1/3 cup canned unsweetened coconut milk
1 small bay leaf
1/2 teaspoon salt
Tabasco to taste
2 scallions, minced, optional
2 tablespoons minced fresh cilantro, optional
1 teaspoon coconut extract, optional (Coconut extract gives this dish a nice kick, but leave if out if you want a milder flavor, or if you don’t have any on hand)
In a medium saucepan, heat oil over moderately high heat until hot, but not smoking. Sauté ginger for about 2 minutes, stirring frequently. Add rice and cook 2 minutes, stirring frequently.
Add water, coconut milk, bay leaf, salt, Tabasco, and extract. Bring mixture to a boil. Reduce heat to low and cook covered, 20 minutes, or until rice is tender and liquid is absorbed.
Remove pan from heat and sprinkle rice with scallions and cilantro. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf and serve.
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