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Coconut Thai Rice

rice

1 cup Thai jasmine rice or basmati rice
2 teaspoons vegetable oil
2 cloves garlic; minced
1 medium onion; chopped
1 teaspoon minced gingerroot
3/4 cup coconut milk
1/2 teaspoon salt

Steeped In the flavors of coconut and ginger, this fragrant Thai rice is a delicious sampling of just how versatile rice can be. 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 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. 4 servings. 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. Serve with Lemongrass Pork.

Contributor: Canadian Living - June, 1997

Yield: 4 servings

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