Name: Coconut Gingerroot Rice
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

Though judgment applies in all these cases, it’s one thing for people with very little knowledge of Jesus to reject the Savior. it’s quite another for people that grow up in Christian family and are heavily exposed to the truth. It’s even quite another for someone to profess faith in Christ, appear to walk with Jesus and then give the Lord a vote of no confidence. And it’s even quite another to do all the above and then intentionally lead other Christians astray by false teaching (see Heb. 6:4-6, 10:26-27; 2 Pet. 2: 20-22).

Randy Smith

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 <meginny@frontiernet.net>

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