Coconut Rice

[Guest guest]

Coconut Rice

 

 

2 cups jasmine -OR- long-grain white rice

270 ml (9 fl oz) can coconut milk

2 cm (3/4 " ) piece ginger, peeled, thinly sliced

1/4 cup shredded coconut, toasted, to serve

 

 

1. Place rice, milk, ginger and 1 1/2 cups water in a medium saucepan;

stir well to combine. Cover with a tight-fitting lid; place over

moderate heat.

 

2. Bring to the boil, stirring occasionally to prevent sticking.

Reduce heat; simmer, covered, for 10 to 12 minutes or until liquid is

absorbed and rice is tender.

 

3. Remove from heat; let stand for 10 minutes. Uncover; use a fork to

stir and separate grains. Sprinkle servings with coconut.

 

 

 

TIP: Rinse rice well under cold water before cooking to help stop rice

sticking.

 

 

 

Serves 6.