Ingredients
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1 3/4 cups water
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2 tablespoons vegetable oil
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1 teaspoon fresh ginger, julienne strips peeled
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1 small bay leaf
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1/2 teaspoon salt
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Tabasco sauce
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2 scallions, minced
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2 tablespoons fresh cilantro, minced
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1 teaspoon coconut extract (Coconut extract gives this dish a nice kick, but leave if out if you want a milder flavor, or if you)
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1 1/2 cups long-grain rice, rinsed well in several changes of water and drained
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1/3 cup canned unsweetened coconut milk
Instructions
- In a medium saucepan, heat oil over moderately high heat until hot, but not smoking. Sauté ginger for about 2 minutes, stirring frequently. Add rice and cook 2 minutes, stirring frequently.
- Add water, coconut milk, bay leaf, salt, Tabasco, and extract. Bring mixture to a boil. Reduce heat to low and cook covered, 20 minutes, or until rice is tender and liquid is absorbed.
- Remove pan from heat and sprinkle rice with scallions and cilantro. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf and serve.