Ginger-Coconut Rice
indian, side dish, simmered
1/4 cup butter; melted
1 medium onion; diced
1 inch fresh ginger root; peeled and grated
1 1/2 cups pearl rice; rinsed
2 1/4 cups chicken stock
3/4 cup unsweetened coconut; grated
MIX TOGETHER
Melt butter in heavy saucepan or skillet. Add onion and ginger and sauté until onion is translucent. Add rice and cook until rice is translucent.
Add chicken stock and coconut. (Note: To reduce tropical oils, substitute 1 3/4 cups chicken broth, 1/2 cup milk and 8 drops coconut extract for the 2 1/4 cups chicken stock and 3/4 cup coconut.) Cook 20 - 25 minutes until rice is tender and liquid has absorbed.
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NOTES : Rich and delicious rice simmered with flaked coconut and ginger root in chicken stock.
A great accompaniment to curried dishes. Nutr. Assoc. : 0 0 0 4737 0 2740 0 0 0 0
Contributor: Trisha Benedict
Yield: 6 servings
Preparation Time: 0:30