Recipe: Coconut Rice

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From: Nancy,.SanFran

Coconut Rice
From: New Low-Country Cooking : 125 Recipes for Coastal Southern Cooking With Innovative Style by Marvin Woods William Morrow & Co ISBN: 0688172059
Makes 6 servings

2 1/4 cups jasmine or other long-grain white rice
1 tablespoon vegetable oil
2 teaspoons minced fresh ginger
1 1/2 cups canned unsweetened coconut milk
1 1/2 cups water
1 cinnamon stick -- (1/2-inch)
1 Pinch salt
1/2 cup minced fresh cilantro
2 scallions -- white and light
green parts finely chopped

Coconuts, said to have originated in Malaysia, now grow in most tropical areas around the world. In some cases you will find influences of the Caribbean in Low-Country cooking, and this is one of those examples. Because we are using unsweetened coconut the flavor is subtle, but it gives the rice a pleasant perfume-like quality.

Canned coconut milk is available in most supermarkets.

Place the rice in a bowl and fill the bowl with cold water. Pour off the water and repeat this procedure three times or until the water runs clear. Drain the rice.

Heat the oil in a medium heavy-bottom saucepan over medium heat. Add the ginger and cook, stirring continuously, for 1 minute. Add the rice and stir. Cook for 3 minutes, stirring continuously. Add the coconut milk, water, cinnamon stick, and salt, and stir. Bring to a boil, then reduce the heat and simmer until the rice has absorbed all of the liquid, about 10 minutes; stir frequently to prevent the rice from sticking to the bottom. Cover, reduce the heat to very low, and cook until rice is soft and tender, 10 to 15 minutes more. Stir in the cilantro and scallions. Transfer to a serving dish or individual plates.