Coconut Ginger Rice

Roxy and I turned out a fantastic dinner last night. Roxy's salmon was great and this rice was delicious. Here is the original recipe and how I changed it due to what I had on hand. YUM

Coconut Ginger Rice

2 T vegetable oil (I used coconut oil, which is very healthy)
4 cloves garlic, chopped
2 T fresh ginger, peeled and chopped
1 Serrano chili, thinly sliced (I used 1 T chili garlic sauce)
2 cups uncooked long grain white rice, rinced well (sub. brown rice for more fiber)
1 cup coconut milk (I used low fat)
2 cups water
1 t salt
4 green onions, thinly sliced (I used 2 T red onions)
2-3 T cilantro, stemmed and coarsly chopped

1. Heat oil in pan over medium heat. Add garlic, ginger chili and onion. Stir 1-2 minutes until soft.
2. Add rice, continue cooking until you can smell the grain. Add water, coconut milk and salt. Bring to a boil. Reduce to low and cover until rice is tender and the liquid is fully absorbed, about 30 minutes.
3. Remove from heat and stir in the cilantro.
4. Marie's trick ~ cover with a clean tea towel and return the lid tightly to absorb any steam.
5. Serve when ready, will hold for 20 minutes, or so.