Title: Coconut Gingerroot Rice
Categories: New, Text, Import
Yield: 1 Servings

2 tb Vegetable oil
1 tb Julienne strips of fresh
-gingerroot,; peeled
1 1/2 c Long grain rice, rinsed well
-in several changes of
-water and drained
1 3/4 c Water
1/3 c Canned unsweetened coconut
-milk
1 sm Bay leaf
1/2 ts Salt
Tabasco to taste
2 Scallions,; minced
2 tb Minced fresh coriander

In a medium saucepan heat oil over moderately high heat until hot but not
smoking and saute gingerroot, stirring frequently, 2 minutes. Add rice and
cook, stirring, 2 minutes. Add water, coconut milk, bay leaf, salt, and
Tabasco and bring mixture to a boil. Reduce heat to low and cook, covered,
20 minutes, or until rice is tender and liquid is absorbed.

Remove pan from heat and sprinkle rice with scallions and coriander. Let
rice stand 5 minutes and fluff with a fork. Discard bay leaf.

Yield: 4 servings
Recipe By :COOKING LIVE SHOW #CL8721

Posted to MC-Recipe Digest V1 #253

Date: Mon, 21 Oct 1996 16:07:31 -0400

From: Meg Antczak