Coconut and Ginger Rice

This rice is a great accompaniment to chicken, shrimp and pork. Try it with an Asian-style sauce.

Ingredients

• 2 cups long grain rice
• 3 tablespoons corn oil
• 1 tablespoon garlic, minced
• 1 tablespoon shallots, minced
• 4 cups water
• 1 teaspoon chicken paste
• 2 tablespoons butter
• 2 tablespoons ginger root, peeled and grated
• 1 cup coconut, shredded
• 2 tablespoons organic green onions, chopped
• 1 tablespoon organic parsley, chopped
• Salt and fresh ground black pepper to taste

Directions

1. Preheat oven to 350 degrees F.
2. Sauté rice with oil in large frying pan on medium-high heat until rice is golden brown, stirring often with a wooden spoon.
3. Add garlic and shallots; sauté for 30 seconds, stirring constantly. Remove from heat.
4. In a 2-inch deep 9x13-inch roasting pan, combine water and rice mixture.
5. Add all of the other ingredients except the onions and parsley; mix to combine.
6. Cover pan with aluminum foil.
7. Place on top rack of oven for 30 to 40 minutes, until all water is absorbed. Remove pan from oven.
8. Using a fork, mix in green onions and parsley; add more ginger, if desired. Correct seasoning. Makes 4 cups.