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    from "Miami Spice" by Steven Raichlen

    Coconut milk and ginger give this rice a Caribbean accent.

    Makes 3 Cups; Serves 4

    2 tablespoons oil or butter
    2 cloves garlic, minced
    2 teaspoons minced fresh ginger
    1 1/2 cups long-grain white rice, preferably Uncle Ben's
    1 cup unsweetened coconut milk
    1 1/2 cups water

    Print recipe

    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.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Carolina Extra Long Grain White Rice - $6.19/ea
     5lb bag
      A Taste Of Thai Coconut Milk - $2.99/ea
      Ginger Root - $3.99/ea
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
      Morton's Regular Salt - $0.99/ea
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