Title: Coconut gingerroot rice
 Categories: New, Text, Import
      Yield: 1 Servings
 
      2 tb Vegetable oil
      1 tb Julienne strips of fresh
           -gingerroot,; peeled
  1 1/2 c  Long grain rice, rinsed well
           -in several changes of
           -water and drained
  1 3/4 c  Water
    1/3 c  Canned unsweetened coconut
           -milk
      1 sm Bay leaf
    1/2 ts Salt
           Tabasco to taste
      2    Scallions,; minced
      2 tb Minced fresh coriander
 
  In a medium saucepan heat oil over moderately high heat until hot but
  not smoking and saute gingerroot, stirring frequently, 2 minutes. Add
  rice and cook, stirring, 2 minutes. Add water, coconut milk, bay
  leaf, salt, and Tabasco and bring mixture to a boil. Reduce heat to
  low and cook, covered, 20 minutes, or until rice is tender and liquid
  is absorbed.
  
  Remove pan from heat and sprinkle rice with scallions and coriander.
  Let rice stand 5 minutes and fluff with a fork. Discard bay leaf.
  
  Yield: 4 servings