Tuesday, January 17, 2012

Coconut-Ginger Rice

Escape same-old, same-old! This quick and easy side dish is a great accompaniment for any meat or seafood - especially Pork Tenderloin with Orange Sauce, which I blogged July 19, 2011. With its scrumptious Moroccan and Middle Eastern undertones, we felt as if we were dining in the Casbah when I created this dish last night! I can hardly wait to share it with you!

Coconut-Ginger Rice:

1-¼ c. water or chicken broth
1 c. long-grain white rice
2 tbsp. butter or margarine
½ c. coconut milk
½ tsp. turmeric
¼ tsp. salt
Scant ⅛ tsp. cinnamon 
¼ c. golden or sultana raisins
2 tbsp. candied ginger, drained and finely chopped
¼ tsp. freshly grated ginger (or puréed ginger)
2 tsp. natural, unrefined sugar
¼ c. medium-thread sweetened coconut
Finely chopped parsley, as garnish

Using the stove-top method in my Jan. 14, 2012 blog on How to Cook Rice, bring water to the boil, adding well-rinsed rice and all remaining ingredients except coconut. Stir to combine and proceed as blog directs. Using the rice-cooker method in the same blog, add all ingredients except coconut to rice cooker and push the button. When rice is done using either method, add sweetened coconut and fluff with fork or rice paddle. Serves 4.

My rice cooker: I wouldn't be without it!
Add coconut milk to all
except sweetened coconut

Fluff and transfer to serving bowl ...

Garnish with fresh parsley

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