- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 9 Times
Coconut milk and ginger give this rice a Caribbean accent. Make your own fresh coconut milk, or if in a pinch, you could use canned coconut milk—just make sure it’s unsweetened.
- 2 tablespoons oil or butter
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1½ cups long-grain white rice, preferably Uncle Ben’s
- 1½ cup Coconut Milk
- 1½ cups water
1. Heat the oil in a heavy saucepan over medium heat. Add the garlic and ginger and cook until fragrant but not brown, about 1 minute. Add the rice and sauté until the individual grains are shiny, about 1 minute.
2. Add the coconut milk, water, and salt and bring to a boil. Reduce the heat, cover the pan, and cook the rice until all of the liquid is absorbed and the grains are tender, 18 to 20 minutes.
3. Remove the pan from the heat and let the rice stand, covered, for 1 minute. Fluff with a fork and serve at once.
© 1993 Steven Raichlen
Nutritional information is based on 1/8 teaspoon added salt per serving and does include Coconut Milk. For nutritional information on Coconut Milk, please follow the link above.