Caribbean Coconut Rice
Recipe from Vegetarian Times

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

Caribbean Coconut Rice

by 9  people

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  • 2   teaspoons 
    unsalted butter
  • 2   teaspoons 
    minced fresh ginger
  • 1   
    clove garlic, minced (1 teaspoon)
  • 1  3  inch 
    cinnamon stick
  • 1   cup 
    jasmine rice, rinsed and drained
  • 3/4  cup 
    light coconut milk
  • 1   teaspoon 
  • 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 saute 1 minute, or until fragrant. Stir in rice, and saute 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.
Nutrition information
Per Serving: cal. (kcal) 143, Fat, total (g) 6, chol. (mg) 5, sat. fat (g) 4, carb. (g) 20, fiber (g) 1, sugar (g) 1, pro. (g) 2, sodium (mg) 245, Percent Daily Values are based on a 2,000 calorie diet
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