Caribbean Coconut Rice

27May09

2tsp unsalted butter
2tsp minced fresh ginger
1 clove garlic, minced (apporx. 1tsp)
1 3in cinnamon stick, or a good sized dash
1cup jasmine rice
3/4cup light coconut milk
1tsp sugar
1/2tsp salt
1/4tsp grated lime zest (or 1tsp lime juice)
1/8tsp white pepper
1/4cup toasted shredded, unsweetened coconut (optional)

Melt butter in saucepan over medium heat. Add garlic, ginger, cinnamon stick (if using ground cinnamon, wait) and saute 1 minute or until fragrant. Stir in rice and saute 2 minutes until grains are opaque. Add coconut milk, sugar, salt, lime, pepper, 3/4cup water (and ground cinnamon) and bring to a simmer. Stir once, cover, reduce heat to low and let simmer 15 minutes. Fluff rice with a fork, let rest 5 minutes. Toasted with toasted coconut, if using.

This is a delish and easy dish from Vegetarian times. They inform me this dish has less than 1 gram of sugar, 6 grams of fat (4 unsaturated) 20 grams carbohydrate, 5mg of cholesterol and 245 mg of sodium

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