Name: Basmati Rice With Coconut Milk And Ginger
Total time: 20 min
Ingredients: 2 cups Basmati rice; 1 1/2 cups coconut milk; 1 cup chicken broth; 1 teaspoon kosher salt, more to taste; 3 scallions, thinly sliced; 2 tablespoons finely chopped ginger; Fresh red chile, sliced, for garnish (optional)

A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger and scallions? That's borderline transcendent. The ginger doesn't overpower the rice here – you'll taste the mellow coconut first and the kicky notes of ginger second – so it makes an ideal accompaniment to stir-fries and braises.

Basmati Rice With Coconut Milk And Ginger

Basmati rice

coconut milk

chicken broth

salt,

scallions, thinly sliced

ginger

Fresh red chile, sliced, for garnish (optional)

Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.

Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.

Basmati Rice With Coconut Milk And Ginger

Total: 20 minutes

Servings: 4

Cost: $1.42 /serving

Author : Amanda Hesser

Ingredients

Instructions

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