Basmati Rice with Coconut Milk and Ginger - Recipe
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Basmati Rice with Coconut Milk and Ginger — continued
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Basmati Rice with Coconut Milk and Ginger
Recipe by Jane Yianna Kayantas
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
1. 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.
2. Transfer it to a pot. Add 1 cup of water, the coconut milk, chicken broth, and salt. Bring to a boil, then cover.
3. Reduce heat to medium-low and simmer until the liquids are absorbed, about 10–15 minutes.
4. Remove from heat, place a kitchen towel between the rice and the lid, and let it sit covered to absorb the steam.
5. Remove the lid, fluff the rice with two forks, add salt if needed, the ginger, and serve. If desired, sprinkle with black sesame seeds.
