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.
