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Coconut- Ginger Rice

 

With the unique added flavor of pesto...
 

¼ cup 

 

butter

 

2 Tbs 

 

sushi ginger, drained and chopped (ask at your market's sushi counter)

 

2 Tbs 

 

fresh garlic, minced

 

½ cup 

 

yellow onions, finely diced

 

2 cups 

 

rice (Uncle Ben's Converted)

 

½ cup 

 

coconut milk

 

4 cups 

 

water

 

1 tsp 

 

kosher salt

 

1/8 tsp 

 

white pepper

 

1 Tbs 

 

basil pesto

 

 

1

Melt butter in medium-sized pot over medium heat.

2

Add ginger, garlic and onions, stir frequently until onions are transparent. Add rice, turning frequently until well coated. Add coconut milk, water, salt and pepper and bring to a boil. Reduce heat to low, cover and simmer for approximately 20 minutes (until liquid is absorbed.)

3

Remove from heat and let stand 5-6 minutes. Turn rice into serving bowl, add basil pesto and toss with fork to fluff and distribute flavor.

 

Servings: 8

 

 Recipe Source
Blue Mesa Grill

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