BASMATI RICE WITH COCONUT MILK AND GINGER

Basmati Rice With Coconut Milk And Ginger image

A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger and scallions? That's borderline transcendent. The ginger doesn't overpower the rice here - you'll taste the mellow coconut first and the kicky notes of ginger second - so it makes an ideal accompaniment to stir-fries and braises.

Provided by Amanda Hesser

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 cups Basmati rice
1 1/2 cups coconut milk
1 cup chicken broth
1 teaspoon kosher salt, more to taste
3 scallions, thinly sliced
2 tablespoons finely chopped ginger
Fresh red chile, sliced, for garnish (optional)

Steps:

Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 2 grams, Carbohydrate 80 grams, Fat 19 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 16 grams, Sodium 574 milligrams, Sugar 1 gram