Coconut Rice Recipe
Ingredients
| 2 tablespoons coconut oil or butter | ||
| Garlic | 1 Clove (5gm), minced | |
| Ginger root | 2 Teaspoon, minced | |
| Long grain rice | 1/4 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| 2 tablespoons Tortuga Light Rum | ||
| Salt | 1/2 Teaspoon | |
| Coconut milk | 1 Cup (16 tbs) | |
Directions
1. Heat the oil in a large saucepan over medium heat & sauté the garlic & ginger until soft, about 2 minutes. 2. Stir in the rice & sauté for another minute, stirring frequently.
3. Pour in the water, salt & rum and stir well, then add the coconut milk & stir again.
4. Bring to a boil, stirring once, then reduce heat to simmer & cover pot. Cook for about 20-25 minutes until rice is fluffy & all liquid is absorbed. Add shrimp or your favorite seafood if desired.
This recipe came from Tortuga Rum Fever & Caribbean Party Cookbook, to purchase your copy visit www.tortugarumcakes.com.
3. Pour in the water, salt & rum and stir well, then add the coconut milk & stir again.
4. Bring to a boil, stirring once, then reduce heat to simmer & cover pot. Cook for about 20-25 minutes until rice is fluffy & all liquid is absorbed. Add shrimp or your favorite seafood if desired.
This recipe came from Tortuga Rum Fever & Caribbean Party Cookbook, to purchase your copy visit www.tortugarumcakes.com.
Chef
