Coconut gingerroot rice

Ingredients

Directions

2 TB vegetable oil

1 TB julienne strips of fresh

: gingerroot, -- peeled 1½ c long grain rice, rinsed well : in

: several changes of water and : drained

1 ¾ c water

⅓ c canned unsweetened coconut : milk

1 sm bay leaf

½ ts salt

: Tabasco to taste

2 TB minced fresh coriander

In a medium saucepan heat oil over moderately high heat until hot but not smoking and saute gingerroot, stirring frequently, 2 minutes. Add rice and cook, stirring, 2 minutes. Add water, coconut milk, bay leaf, salt, and Tabasco and 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 coriander.

Let rice stand 5 minutes and fluff with a fork. Discard bay leaf.

Yield: 4 servings

Recipe By :COOKING LIVE SHOW #CL8721 ~0400