Coconut Ginger Fried Rice

1 cup uncooked Texmati or Basmati rice

3/4 cup canned unsweetened reduced-fat coconut milk

1 tbs fresh ginger

1/2 tsp Salt

2 tbs butter or margarine

2 carrots, diced

6 scallions, chopped

2 tbs sweetened, flaked coconut

1 clove garlic

2 tbs fresh cilantro

1 tsp grated lemon zest

In a medium sized pot over high heat, combine one cup water, rice, coconut milk, ginger, and salt. Bring to a boil, reduce heat to low. Cover, simmer for 15 minutes. Remove from heat. Let stand until rice is tender and liquid is absorbed, about five minutes. Fluff with fork. Meanwhile, in a large skillet, melt butter over high heat. Add carrots, scallions, coconut, and garlic. Cook, stirring constantly, until carrots soften slightly, three to four minutes. Add rice mixture. Cook, stirring frequently until rice is lightly browned and no longer sticky, three to four minutes. Remove from heat. Stir in cilantro and zest.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana