Post by iClone on Jan 10, 2010 0:59:07 GMT -5
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 week- night meals.
Caribbean Coconut Rice
Serves 4
Ingredients
2 tsp. unsalted butter
2 tsp. minced fresh ginger
1 clove garlic, minced (1 tsp.)
1 3-inch cinnamon stick
1 cup jasmine rice, rinsed and drained
3/4 cup light coconut milk
1 tsp. sugar
1/2tsp. kosher salt
1/4 tsp. grated lime zest
1/8 tsp. white pepper
1/4cup toasted shredded, unsweetened coconut, optional
Directions
Melt butter 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.
Nutritional Information Per Serving:Calories 143
Protein 2g
Total Fat 6g
Saturated Fat 4g
Carbs 20g
Cholesterol 5mg
Sodium 245mg
Fiber 1g
Sugar 1g
Curried Corn on the Cob
Ingredients
Six ears corn, not husked
1/4 cup thick coconut milk (the thicker milk solids found at the top of can before it is shaken)
2 tablespoons chopped fresh cilantro
1 tablespoon curry powder
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
Directions
Prepare medium-hot fire in grill. Peel back husks from corn, remove the silks.
Combine coconut milk, cilantro, curry powder, salt and red pepper in small bowl. Mix well. Brush on corn.
Bring husks back over cobs. Grill corn turning frequently, until husks are dry and kernels are beginning to brown, 15 to 20 minutes.
Serve hot off the grill. Recipe makes six servings of Curried Corn-on-the-Cob.
**Note**
You can also use corn without the husk. Just brush the marinade on the cobs, wrap in aluminum foil and grill or bake in oven.
Caribbean Coconut Rice
Serves 4
Ingredients
2 tsp. unsalted butter
2 tsp. minced fresh ginger
1 clove garlic, minced (1 tsp.)
1 3-inch cinnamon stick
1 cup jasmine rice, rinsed and drained
3/4 cup light coconut milk
1 tsp. sugar
1/2tsp. kosher salt
1/4 tsp. grated lime zest
1/8 tsp. white pepper
1/4cup toasted shredded, unsweetened coconut, optional
Directions
Melt butter 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.
Nutritional Information Per Serving:Calories 143
Protein 2g
Total Fat 6g
Saturated Fat 4g
Carbs 20g
Cholesterol 5mg
Sodium 245mg
Fiber 1g
Sugar 1g
Curried Corn on the Cob
Ingredients
Six ears corn, not husked
1/4 cup thick coconut milk (the thicker milk solids found at the top of can before it is shaken)
2 tablespoons chopped fresh cilantro
1 tablespoon curry powder
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
Directions
Prepare medium-hot fire in grill. Peel back husks from corn, remove the silks.
Combine coconut milk, cilantro, curry powder, salt and red pepper in small bowl. Mix well. Brush on corn.
Bring husks back over cobs. Grill corn turning frequently, until husks are dry and kernels are beginning to brown, 15 to 20 minutes.
Serve hot off the grill. Recipe makes six servings of Curried Corn-on-the-Cob.
**Note**
You can also use corn without the husk. Just brush the marinade on the cobs, wrap in aluminum foil and grill or bake in oven.