Coconut Rice


January 14, 2016

  • Yields: 6 Serving(s)


1Saute onions in butter until lightly golden. Add ginger; saute 1 minute. Add stock and milk; bring to simmer. Season with salt and pepper.

2Add rice; stir. Cover; simmer until liquid is almost evaporated and rice is al dente. Stir rice once, halfway through cooking. Remove from heat; fluff with fork. Stir in marjoram.


2 teaspoon(s) Butter

0.5 Small Onion, small dice

2 tablespoon(s) Minced Ginger Root

3 cup(s) Chicken Stock

1 cup(s) Coconut Milk (not sweetened)

2 cup(s) Converted White Rice

2 tablespoon(s) Marjoram, minced


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