Coconut Rice with Ginger
adapted from Fine Cooking #40
1 1/2 cups jasmine rice
1-2 Tablespoons fresh ginger, peeled and chopped fine
3/4 teaspoon kosher salt
1 cup unsweetened coconut milk (not lite!)
1 1/2 cups water
2 Tablespoons olive oil
Rinse rice in cold water a couple of times and drain well in a sieve. Heat 2 Tablespoons olive oil in 2-quart saucepan over medium-high heat, add ginger and cook for 1-2 minutes until fragrant. Add the rice and cook, stirring, until the grains and ginger start to brown slightly about 2 minutes. Stir in coconut milk, water, and salt and bring to a boil and then reduce to a simmer. Cook until liquid has reduced to about the same level as the top of rice, about 5 minutes. Cover, reduce the heat to simmer and cook for 15 minutes more.
Hi, Claire!
ReplyDeleteI'm a big enduser of and believer in coconut milk and coconut cream, but love ginger, as well. The dish sounds wonderful and a good source of medium chain triglycerides (MCT), to boot!
Separately, make sure you get over to the Bethesda Central Farmer's Market this Sunday, August 8th between 9AM-1PM. I'm going to have on display and for sale a lot of early French and English copper pots, pans, etc. from my collection. (Probably the largest viewable collection on the East Coast.) There will be a number of copper jelly/baking moulds, as well.
I participate in the market 2-3 times a year, and this is my summer display/sale. I'll also have a number of different food presses (e.g., meat, fruit/sausage) and scales on display.
All of the copper pots have been retinned and are ready for cooking up some of your various recipes!
Don't forget to tell your friends and/or bring a camera if you're blogging.
Cheers,
Eric
OGC