| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1 | tb | Julienne strips of fresh gingerroot,; peeled |
| 1 1/2 | c | Long grain rice, rinsed well in several changes of water and drained |
| 1 3/4 | c | Water |
| 1/3 | c | Canned unsweetened coconut milk |
| 1 | sm | Bay leaf |
| 1/2 | ts | Salt |
| Tabasco to taste | ||
| 2 | Scallions,; minced | |
| 2 | tb | Minced fresh coriander |
INSTRUCTIONS
In a medium saucepan heat oil over moderately high heat until hot but not smoking and saute gingerroot, stirring frequently, 2 minutes. Add rice and cook, stirring, 2 minutes. Add water, coconut milk, bay leaf, salt, and Tabasco and 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 coriander. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf. Yield: 4 servings Recipe By :COOKING LIVE SHOW #CL8721 Posted to MC-Recipe Digest V1 #253 Date: Mon, 21 Oct 1996 16:07:31 -0400 From: Meg Antczak <[email protected]>
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