Coconut-Ginger Basmati Rice
adapted from Essential New York Times Cookbook
prep & cooking time: 30 minutes
400g basmati rice
398ml unsweetened coconut milk
440ml vegetable or chicken stock
2 green onions, green part only, thinly sliced
1-1/2 tbsp finely grated fresh ginger
salt to taste
The original recipe and cooking method can be found in the book but it's also been published here.
This rice is delicious with just about everything. I've served it with Chilli Pork with Snake Beans and Garlicky Chicken and Shrimp Kebabs.