MAKES 3 CUPS; SERVES 4
2 teaspoons oil or butter
2 cloves garlic, minced
2 tablespoons minced fresh ginger
1 ½ cups long-grain white rice
1 cup Coco Lopez ® Unsweetened Coconut Milk
1 ½ cups water
Heat the oil in a heavy saucepan over medium heat. Add the garlic and ginger and cook until fragrant
but not brown, about 1 minute. Add the rice and sauté until the individual grains are shiny, about 1 minute.
Add the coconut milk, water and salt and bring to a boil. Reduce the heat, cover the pan, and cook the rice
until all of the liquid is absorbed and the grains are tender, 18 to 20 minutes.
Remove the pan from the heat and let the rice stand, covered, for 1 minute. Fluff with a fork and server at once.
from Steven Raichlen’s
Used by permission
of Workman Publishing Co. Inc.,