Coconut Rice

By Bibigallini

This fragrant rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It’s so good and so simple, though, you’ll probably find yourself making it often to accompany weeknight meals.

Ingredients

• 2 tsp. Earth Balance vegan margarine
• 2 tsp. minced fresh ginger
• 1 clove garlic, minced (1 tsp.)
• 1 3-inch cinnamon stick
• 1 cup jasmine rice or other white, long-grain rice, rinsed and drained
• 3/4 cup light coconut milk
• 3/4 cup water
• 1 tsp. sugar
• 1/2 tsp. kosher salt
• 1/4 tsp. grated lime zest
• 1/8 tsp. white pepper
• 1/4 cup toasted, shredded, unsweetened coconut, optional

Preparation

Step 1

Melt margarine in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté 1 minute, or until fragrant. Stir in rice, and sauté 2 minutes, or until rice grains are opaque. Add coconut milk, sugar, salt, lime zest, white pepper, and 3/4 cup water, and bring to a simmer. 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.