Coconut Thai Rice
- Portion size: 4
This recipe makes 4 servings
|Per serving: about||-|
|total fat||12 g|
|sat. fat||8 g|
Steeped in the flavours of coconut and ginger, this fragrant Thai rice is a delicious sampling of just how versatile rice can be.
- 1 cup 1cupThai jasmine rice or basmati rice or other long grain rice
- 2 tsp 2tspvegetable oil
- 2 2clove garliccloves of garlic, minced
- 1 1oniononions, chopped
- 1 tsp 1tspminced gingerroot
- 1 cup 1cupcoconut milk
- 1/2 tsp 1/2tspsalt
If using jasmine rice, rinse under cold running water until water runs clear. Let drain. Set aside.
In saucepan, heat oil over medium heat; cook garlic, onion and gingerroot, stirring occasionally, for 5 minutes or until softened. Stir in coconut milk and 1-1/4 cups (300 mL) water; bring to boil. Stir in rice; cover, reduce heat to low and simmer for about 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered, for 5 minutes. With fork, stir in salt.
Additional information :
Tips: Jasmine rice, or Thai rice, is a long-grain white rice with a subtle, nutty scent. Look for it in specialty, Asian or health-food grocery stores and some supermarkets.
Coconut milk can be found in cans or in the powdered form. Any leftover liquid milk can be frozen in ice cube trays, then transferred to freezer bags to add to curries or soups.