Gingered Coconut Rice

Name: Gingered Coconut Rice
Yield: 6 servings
Ingredients: One 16-ounce can reduced-fat coconut milk; 1 1/2 cups brown or brown basmati rice; 2 to 3 garlic cloves, very finely minced; 1 to 2 teaspoons grated fresh ginger, or to taste; 1 to 2 teaspoons good-quality curry powder, or to taste; Salt to taste

December 9, 2011

Simple yet gently assertive, serve this with bean dishes and vegetable curries.

Recipe information

Yield
6 servings

Ingredients

One 16-ounce can reduced-fat coconut milk

1 1/2 cups brown or brown basmati rice

2 to 3 garlic cloves, very finely minced

1 to 2 teaspoons grated fresh ginger, or to taste

1 to 2 teaspoons good-quality curry powder, or to taste

Salt to taste

Preparation

Step 1
Combine 2 cups water and the coconut milk in a large saucepan and bring to a simmer.
Step 2
Stir in the rice, garlic, ginger, and curry powder. Cover and simmer gently until the water is absorbed, about 35 minutes. Season and serve.
Menu
Step 3
Gingered Coconut Rice (this page)
Step 4
Garlicky Black Beans (page 113)
Step 5
Tomato-Mango Salsa (page 237)
Step 6
Sliced red and green bell peppers
nutrition information
Step 7
Calories: 226
Step 8
Total Fat: 7g
Step 9
Protein: 4g
Step 10
Carbohydrate: 35g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 8mg

The Vegetarian 5-Ingredient Gourmet

TagsCoconut Milk Brown Rice Rice Rice & Grains Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian 5 Ingredients or Fewer Easy Cookbooks

Recipe notes

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