Coconut milk, ginger, shrimp and rice combine to make a delightful tropical dish. Cilantro garnish complements the final taste sensation.
| 8 cups | water | 2 L |
| 4 cups | coconut milk | 1 L |
| 6 cups | uncooked long grain U.S. rice | 1.5 L |
| 1 | 2-in [5 cm] fresh ginger piece | 1 |
| 2 cups | pineapple tidbits | 500 mL |
| 2 cups | shredded coconut, toasted | 500 mL |
| 6 tbsp | fresh cilantro, minced | 90 mL |
| 4 tbsp | olive oil | 60 mL |
| 2 cups | red pepper, minced | 500 mL |
| 2 cups | red onion, minced | 500 mL |
| 2 cups | cashews, toasted and chopped | 500 mL |
| 120 | grilled shrimp | 120 |
| Garnish: | ||
| Fresh cilantro |
In large saucepan bring water and coconut milk to boil. Stir in rice and ginger. Cover. Reduce heat to low; simmer 20 minutes until liquid is absorbed. Transfer to large bowl. Remove ginger. Add pineapple, coconut and cilantro; stir to combine.
In another large saucepan, heat olive oil on medium-high heat. Add pepper and onion; sauté 4-5 minutes or until softened. Add to rice with cashews; stir to combine.
Place grilled shrimp on bed of coconut rice. Garnish with fresh cilantro.
YIELD: 24 SERVINGS
Source www.riceinfo.com