Ingredients
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1
-
2
-
1/2
-
1/2
-
3/4
-
-
-
-
-
-
-
-
-
-
Directions
Coconut Cilantro Rice,This rice has a mild coconut flavor. I served it with Macadamia Nut Chicken Breasts #30291 and a Thai red curry sauce. It was a perfect combination.,This was delicious! I accidentally bought sweetened coconut, but decided to use it rather than going back to the store to get the unsweetened. It was still absolutely tasty. Next time I’ll make sure to buy the right coconut though. The addition of the cilantro really spiffed this recipe up. I would definitely suggest using it. Thanks for a new keeper!,I loved the flavor, but like other reviewers, I had problems with the rice getting fully cooked. I did use brown rice, so that may be an issue. The flavor was fantastic, and I love the creaminess. I served it with chicken barbecued with my sweet and spicy pineapple mustard and acorn squash. It was fantastic with the chicken!
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Steps
|
1
Done
|
Bring the Coconut Milk to a Boil in a Medium Sized Pot. |
|
2
Done
|
Add the Rice, Ginger and Salt. |
|
3
Done
|
Stir and Bring to a Boil. |
|
4
Done
|
Reduce Heat to Low and Then Cover and Simmer For 20 Minutes. |
|
5
Done
|
While Waiting, Heat the Shredded Coconut in a Skillet, Toasting It Lightly. |
|
6
Done
|
Remove from Heat and Set Aside. |
|
7
Done
|
When the Rice Has Cooked For 20 Minutes, Fluff It With a Fork and Throw Out the Ginger Root. |
|
8
Done
|
Toss With Toasted Coconut. |
|
9
Done
|
Garnish With Chopped Cilantro Just Before Serving. |
