Coconut rice
Serves 4
Ingredients for 4 servings:
- 1 1/2 cups jasmine or long-grain rice
- 1 rounded teaspoon finely grated ginger
- 1⁄2 teaspoon red chili flakes
- 1⁄4 teaspoon turmeric
- 1 teaspoon kosher salt
- 1 cup water
- 1 (14-ounce) can coconut milk (not coconut cream)
- 1 bay leaf
- 1/4 cup toasted coconut to garnish
Bring to a simmer, cover, cook on low for 18 minutes. Turn off heat, leave covered 5 more minutes, then fluff and serve.
So on my first try, I didn't have an ginger in the pantry nor toasted coconut. I threw probably half a teaspoon of cardamum seeds into the spice grinder and threw that in instead. Wow, the aroma was amazing when the rice was done. The taste was nice as well. I liked it that the rice had just a touch of resistance in it still.