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.
Servings:
Serves 4
Ingredients
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2 teaspoonsunsalted buttersee savings
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2 teaspoonsminced fresh gingersee savings
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1clove garlic, minced (1 teaspoon)see savings
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13-inch cinnamon sticksee savings
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1 cupjasmine rice, rinsed and drainedsee savings
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3/4 cuplight coconut milksee savings
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1 teaspoonsugarsee savings
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1/2 teaspoonkosher saltsee savings
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1/4 teaspoongrated lime zestsee savings
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1/8 teaspoonwhite peppersee savings
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1/4 cuptoasted shredded, unsweetened coconut, optionalsee savings
Directions
1.
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: Calories 143, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 5 mg, Sodium 245 mg, Carbohydrate 20 g, Fiber 1 g, Protein 2 g, Sugars 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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