INGREDIENTS

  • 2 cups long grain rice , rinsed
  • 1 (14ounce)can coconut milk (can use reduced-fat)
  • 1 3/4 cups chicken stockor water
  • 4 teaspoons gingerroot , minced
  • 1 teaspoon salt
  • 1 pinch pepper

DIRECTIONS

  1. In a pot with a tight-fitting lid combine all ingredients.
  2. Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
  3. When rice boils, cover pot and reduce heat to low.
  4. Cook for 15 minutes (do NOT uncover or stir).
  5. Remove from heat and let sit with lid on for 10 minutes.
  6. Microwave Directions: In a casserole dish with a lid, combine all ingredients. Microwave, covered, for 5 minutes on HIGH. Microwave for 10 minutes at 50% power. Let sit with lid on for 10 minutes.