MIAMI COCONUT RICE
Coconut milk and ginger give this rice a Caribbean accent.
Makes 3 Cups; Serves 4
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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
||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.|
||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.|
||Remove the pan from the heat and let the rice stand, covered, for 1 minute.
Fluff with a fork and serve at once.|
Excerpted from MIAMI SPICE copyright © 1993 Steven Raichlen.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.