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. 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. (310 mL) water or chicken broth
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

Using either the stove-top or rice-cooker methods in How to Cook Rice, add all ingredients except coconut. Stir to combine. When rice is done, add sweetened coconut, 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.