Ginger Infused Coconut Rice
Welcome in the Chinese New Year with a coconut infused rice that can be
served with either a duck, pork or fish dish during the annual celebratory feasts. It can also stand alone at any other time of year when a big flavoured rice is on the menu.
served with either a duck, pork or fish dish during the annual celebratory feasts. It can also stand alone at any other time of year when a big flavoured rice is on the menu.
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2 tablespoons peanut or grapeseed oil
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1 teaspoon Wasabi oil
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1 medium yellow onion, diced
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1 red pepper,julienned
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2 cloves garlic, sliced thin
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1 inch piece of ginger, chopped fine
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1 ˝ cups short grain rice
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1 ˝ cups chicken or vegetable stock
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˝ cup coconut milk
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1/2 cups water
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2 green onions, sliced thin
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1 stalk lemon grass, sliced thin, tender part only
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1/3 cup chopped fresh cilantro
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˝ cup chopped cashews
Heat both oils in a wok, add the onion, red pepper, garlic and ginger.
Toss the mixture together on high heat for about 4 minutes.
Add the rice and toss well, pour in the stock, water and coconut milk.
Bring to a boil, then reduce the heat to a simmer, cover until the liquid is absorbed. Stir in the green onions, lemon grass and cilantro.
Garnish with the chopped cashews.
Toss the mixture together on high heat for about 4 minutes.
Add the rice and toss well, pour in the stock, water and coconut milk.
Bring to a boil, then reduce the heat to a simmer, cover until the liquid is absorbed. Stir in the green onions, lemon grass and cilantro.
Garnish with the chopped cashews.
Serves 6
