Coconut-Ginger Rice

[Guest guest]

Coconut-Ginger Rice

 

1 14 oz. can unsweetened coconut milk

2 1/4 cups water

2 cups jasmine or Basmati rice

4 slices fresh, peeled ginger

garnish: chopped fresh parsley (optional)

 

Combine coconut milk and water in a heavy saucepan. Stir in rice and ginger.

Bring to a boil over medium-high heat. Reduce heat to low. Cover tightly and

simmer 20 to 25 minutes or until rice is tender and milk mixture has been

absorbed. Remove from heat and fluff with fork. Let stand 5 minutes. Remove

ginger before serving.