Post by MarieAlice on May 22, 2003 8:29:07 GMT -6
Coconut Ginger Fried Rice
Ingredients:
1 cup uncooked Texmati or similar aromatic rice
1 cup reduced-fat coconut milk
1 cup water
1 tablespoon fresh ginger
1/2 teaspoon salt
2 tablespoons butter or margarine
2 carrots, diced
6 scallions, chopped
2 tablespoons sweetened, flaked coconut
1 clove garlic
2 tablespoons fresh cilantro
1 teaspoon grated lemon zest
Method:
In a medium sized pot over high heat, combine one cup water, rice, coconut milk, ginger and salt. Bring to a boil, reduce heat to low. Cover, simmer for 15 minutes. Remove from heat. Let stand until rice is tender and liquid is absorbed, about five minutes. Fluff with fork. Meanwhile, in a large skillet, melt butter over high heat. Add carrots, scallions, coconut and garlic. Cook, stirring constantly, until carrots soften slightly, three to four minutes. Add rice mixture. Cook, stirring frequently until rice is lightly browned and no longer sticky, three to four minutes. Remove from heat. Stir in cilantro and lemon zest.
Makes 4 servings.
Ingredients:
1 cup uncooked Texmati or similar aromatic rice
1 cup reduced-fat coconut milk
1 cup water
1 tablespoon fresh ginger
1/2 teaspoon salt
2 tablespoons butter or margarine
2 carrots, diced
6 scallions, chopped
2 tablespoons sweetened, flaked coconut
1 clove garlic
2 tablespoons fresh cilantro
1 teaspoon grated lemon zest
Method:
In a medium sized pot over high heat, combine one cup water, rice, coconut milk, ginger and salt. Bring to a boil, reduce heat to low. Cover, simmer for 15 minutes. Remove from heat. Let stand until rice is tender and liquid is absorbed, about five minutes. Fluff with fork. Meanwhile, in a large skillet, melt butter over high heat. Add carrots, scallions, coconut and garlic. Cook, stirring constantly, until carrots soften slightly, three to four minutes. Add rice mixture. Cook, stirring frequently until rice is lightly browned and no longer sticky, three to four minutes. Remove from heat. Stir in cilantro and lemon zest.
Makes 4 servings.