1/4 C melted butter
1 medium onion diced
1" fresh ginger root, peeled and grated
1 1/2 C pearl rice, rinsed
2 1/4 C chicken stock
3/4 C unsweetened coconut, grated
Melt butter in heavy saucepan or skillet. Add onion and ginger and saute until onion is translucent. Add rice and continue to saute until rice is heated.
Add chicken stock and coconut. Cook 20-25 minutes until rice is tender and liquid has been absorbed.
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