Ginger Coconut Rice

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon fresh ginger, julienne strips peeled
• 1 1/2 cups long-grain rice, rinsed well in several changes of water and drained
• 1 3/4 cups water
• 1/3 cup canned unsweetened coconut milk
• 1 small bay leaf
• 1/2 teaspoon salt
• Tabasco sauce
• 2 scallions, minced (optional)
• 2 tablespoons fresh cilantro, minced (optional)
• 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) (optional)

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.