Miami-spiced coconut rice recipe

June 25, 2008|By BEVERLY MILLS, with ALICIA ROSS

1 can (14 ounces) fat-free, reduced-sodium chicken broth
1 cup reduced-fat unsweetened coconut milk (see Cook's note)
1/2 cup water
2 teaspoons bottled minced ginger (see Cook's note)
2 teaspoons bottled minced garlic
1/2 teaspoon vegetable oil
1/4 teaspoon salt, or to taste
1 1/2 cups long-grain white rice
1 cup diced fresh mango, optional (see Cook's note)
2 tablespoons minced fresh cilantro leaves

Pour the chicken broth, coconut milk, water, ginger, garlic, oil and salt into a medium saucepan, and bring it to a boil over high heat. Add the rice, stir, reduce the heat to low and simmer, covered, until the rice is tender, about 20 minutes.

While the rice cooks, dice the mango or other fruit (if using), and finely mince the cilantro leaves. Set aside. When the rice is tender, fluff it with a fork and stir in the mango chunks and cilantro. Serve at once.

Serves 6.

Cook's note: Look for canned reduced-fat or "lite" coconut milk in the Asian section of the supermarket. If you can't find lite, regular works, too, but omit the oil. (This is not the same as sweetened coconut milk, commonly used in mixed drinks.) You'll have about 1-3/4 cups leftover coconut milk; it's great to add to smoothies. Or you can make a second batch of rice and add 1/4 cup more water to make a full cup of liquid. The leftover coconut milk keeps in an airtight container, refrigerated, for up to 3 days or frozen for up to 1 month.


Substitute 2 teaspoons grated fresh ginger, if desired.

Jarred mango, such as the SunFresh brand found in the produce section, is an easy alternative. Or you can substitute fresh or canned diced peaches or pineapple tidbits.

Nutrition information per serving: 220 calories (12 percent from fat), 3 g fat (2 g saturated), 0 mg cholesterol, 5 g protein, 43 g carbohydrates, 1 g dietary fiber, 269 mg sodium.

-- Recipe from Steven Raichlen's "Miami Spice" (Workman Publishing, 1993).

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