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Caribbean Coconut Rice with Ginger




Source of Recipe


Jana Church


Recipe Introduction


Submitted by Christine Fadler



List of Ingredients




4 cups organic brown rice
8 cups water
1 teaspoon sea salt
1 can (15 ounces) cream of coconut
1 sprig fresh thyme
1 clove garlic, peeled
1 onion, skin removed and cut in half
1 poblano pepper, pierced and left whole
1 green pepper, cut in half and seeded
1 (1-inch) piece of gingerroot, peeled


Recipe



Pour rice into a large non-metal bowl, fill with water two inches above rice and soak overnight.

Drain and rinse rice.

Set aside.

Over high heat, bring water and salt to a boil in a large pot.

Pour in cream of coconut and stir until completely dissolved.

Carefully, pour rice into boiling mixture.

Add thyme, garlic clove, onion, pepper, and gingerroot.

Cover tightly with lid and turn heat to medium low.

Rice will be cooked when fluffy and liquid is absorbed.

Remove sprig of thyme, garlic, onion, pepper and gingerroot before serving.