Basmati Rice with Coconut Milk and Ginger
Recipe by Jane Yianna Kayantas
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INGREDIENTS
- 2 cups basmati rice
- 1 can (400ml) coconut milk
- 1 cup chicken broth
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons finely chopped ginger
- 2 spring onions, thinly sliced (optional)
- Black sesame seeds (optional)
METHOD
- Place the rice in a fine-mesh sieve and rinse well. Transfer it to a bowl, cover with water, and soak for 10–15 minutes. Then, rinse with cold water until the water runs clear.
- Transfer it to a pot. Add 1 cup of water, the coconut milk, chicken broth, and salt. Bring to a boil, then cover.
- Reduce heat to medium-low and simmer until the liquids are absorbed, about 10–15 minutes.
- Remove from heat, place a kitchen towel between the rice and the lid, and let it sit covered to absorb the steam.
- Remove the lid, fluff the rice with two forks, add salt if needed, the ginger, and serve. If desired, sprinkle with black sesame seeds.
