Coconut Gingerroot Rice

• 2 tablespoons vegetable oil
• 1 tablespoon julienne strips of fresh gingerroot, peeled
• 1 1/2 cups long-grain rice, rinsed well in several changes of water and drained
• 1 3/4 cups water
• 1/3 cup canned unsweetened coconut milk
• 1 small bay leaf
• 1/2 teaspoon salt
• Tabasco to taste
• 2 scallions, minced
• 2 tablespoons minced fresh coriander

1. In a medium saucepan heat oil over moderately high heat until hot but not smoking and saute gingerroot, stirring frequently, 2 minutes.
2. Add rice and cook, stirring, 2 minutes.
3. Add water, coconut milk, bay leaf, salt, and Tabasco and bring mixture to a boil.
4. Reduce heat to low and cook, covered, 20 minutes, or until rice is tender and liquid is absorbed.
5. Remove pan from heat and sprinkle rice with scallions and coriander.
6. Let rice stand 5 minutes and fluff with a fork.
7. Discard bay leaf.

vegetable oil, julienne strips of fresh gingerroot, longgrain rice, water, milk, bay leaf, salt, scallions, fresh coriander

Taken from www.foodnetwork.com/recipes/coconut-gingerroot-rice.html (may not work)