Coconut-Ginger Rice:
1 c. (250 mL) long-grain white rice
2 tbsp. (30 mL) butter or margarine
½ c. (125 mL) coconut milk
½ tsp. (2.5 mL) turmeric
¼ (1.25 mL) tsp. salt
Scant ⅛ tsp. (0.63 mL) cinnamon
¼ c. (60 mL) golden or sultana raisins
2 tbsp. (30 mL) candied ginger, drained and finely chopped
¼ tsp. (1.25 mL) freshly grated ginger (or puréed ginger)
2 tsp. (10 mL) natural, unrefined sugar
¼ c. (60 mL) medium-thread sweetened coconut
Finely chopped parsley, as garnish
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