|Coconut oil/Butter||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh ginger root||2 Teaspoon|
|Long grain rice||1 1⁄4 Cup (20 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Light rum||2 Tablespoon (Tortuga)|
|Coconut milk||1 Cup (16 tbs)|
1. Heat the oil in a large saucepan over medium heat & sauté the garlic & ginger until soft, about 2 minutes. 2. Stir in the rice & sauté for another minute, stirring frequently.
3. Pour in the water, salt & rum and stir well, then add the coconut milk & stir again.
4. Bring to a boil, stirring once, then reduce heat to simmer & cover pot. Cook for about 20-25 minutes until rice is fluffy & all liquid is absorbed. Add shrimp or your favorite seafood if desired.
This recipe came from Tortuga Rum Fever & Caribbean Party Cookbook, to purchase your copy visit www.tortugarumcakes.com.