Caribbean Coconut Rice

This side dish was subtle and flavorful and I can see myself making this often to accompany many a meal!

Any time of year

When in a tropical mood

Stay in - cook - pretend.

• 2 tsp unsalted butter
• 2 tsp minced fresh ginger
• 1 clove garlic, minced
• 1 3- inch cinnamon stick
• 1 cup jasmine rice, rinsed and drained
• ¾ cup light coconut milk
• 1 tsp sugar
• ½ tsp kosher salt
• ¼ tsp grated lime zest
• 1/8 tsp white pepper
• ¼ cup shredded, unsweetened coconut, optional

1. Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick and sauté 1 minute, or until fragrant.
2. Stir in rice, and sauté 2 minutes, or until rice grains are opaque.
3. Add coconut milk, sugar, salt, lime zest, white pepper, and 2/3 cup water, and bring to a simmer.
4. Stir once, cover, reduce heat to low, and simmer 15 minutes. Fluff rice with fork, cover, and let rest 5 minutes. Garnish with toasted coconut, if using.

Of course, when is rice sufficient for an entire meal? While cooking up the rice, I whipped up a mango lassi with mint to sip. Using the remaining coconut milk from the can, as well as some garlic and ginger, I baked a tilapia fillet and some snow peas to go with the rice. The entire meal was fabulous with a grape and saffron beer and was followed by some caramelized bananas.

Recipe from Vegetarian Magazine, April 2009.