Saturday, June 05, 2010

Caribbean Coconut Rice

So tonight I made our favorite Cheesy White Chili with Cauliflower and it was delicious.

Last night I made the Korean-Inspired Sauteed Tofu again and then tried out this new side to go along with it. I questioned the ease of the recipe but was quite surprised. It's also very yummy and not overtly coconutty (especially since I omitted the toasted coconut - though I'd like to include it for myself next time). It's really good and was indeed surprisingly easy. It isn't all pretty white like it was in the magazine because the cinnamon colored it a bit, but whatever. I liked it a lot. I would make this again.


Caribbean Coconut Rice
Vegetarian Times, April 2009

This fragrant rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It’s so good and so simple, though, you’ll probably find yourself making it often to accompany week-night meals.

2 teaspoons unsalted butter
2 teaspoons minced fresh ginger
1 clove garlic -- minced (1 tsp.)
1 3-inch cinnamon stick
1 cup jasmine rice -- rinsed and drained
3/4 cup light coconut milk
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon grated lime zest
1/8 teaspoon white pepper
1/4 cup toasted shredded -- unsweetened coconut, optional

Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté 1 minute, or until fragrant. Stir in rice, and sauté 2 minutes, or until rice grains are opaque. Add coconut milk, sugar, salt, lime zest, white pepper, and 3/4 cup water, and bring to a simmer. Stir once, cover, reduce heat to low, and simmer 15 minutes. Fluff rice with fork, cover, and let rest 5 minutes. Garnish with toasted coconut, if using.

Servings: 4

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