Coconut
Dexter Mcgowan
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La Belle Cuisine - More Side Dishes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of ingenuity, and faith."

Justine's Coconut Rice with Ginger and Chilies

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

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Ginger Jar Still Life
Darrel Moss
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Justine's Coconut Rice with Ginger and Chilies

1/2 cup sweetened shredded coconut
1 cup finely chopped onion
1 teaspoon finely chopped jalapeño pepper
2 teaspoons minced fresh ginger
1 tablespoon olive oil
2 cups long-grain rice, preferably Basmati
1 tablespoon light rum
2 teaspoons salt
3 1/2 cups unsweetened coconut milk mixed with 1 cup water
3 tablespoons fresh lime juice
2 tablespoons finely chopped cilantro

Spread the coconut in a small skillet and toast over low heat, stirring frequently, until golden brown, about 5 minutes. Set aside to cool.
In a heavy saucepan, sauté onions, jalapeños and ginger in the oil over medium heat, stirring frequently until onions are soft and translucent, about 5 minutes. Add the rice and cook, stirring, 2 minutes more. Add the rum and boil for about 5 seconds to burn off the alcohol. Stir in salt and 3 1/2 cups diluted coconut milk; bring to a boil. Cover and reduce heat to lowest possible setting. Simmer for 20 minutes. Add remaining diluted coconut milk, lime juice and cilantro. Cover and cook 20 minutes more, until rice is tender. Serve immediately, garnished with the toasted coconut. 8 servings.

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