Coconut Ginger Rice

  • 2 cups long grain rice (preferably jasmine or basmati)
  • 1 can of cocunut milk
  • 4 or 5 slices of ginger (equivalent of about a one inch "knob" of ginger)
  • chopped coriander (to garnish)
  1. Prepare as directed for your rice cooker but add one can of coconut milk instead of water (i.e. substitute one can of coconut milk for the equivalent amount of water so you end up with the appropriate amount of liquid for your rice cooker.
  2. Stir in 4 or 5 slices of ginger and cook.
  3. After your cooker "clicks off", let it sit for about 10 minutes on keep warm setting, then sprinkle with chopped coriander (if desired) and serve.

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