Friday, May 22, 2015

Coconut-Ginger Basmati Rice

Are you looking for an easy rice dish that has more oomph than plain steamed rice but takes no more time to make? With fresh ginger stirred into a pot of subtly sweet, perfectly cooked basmati, this one delivers. 
The recipe comes from the Essential New York Times Cookbook and it works perfectly as written, but I've converted the ingredients to measurements I prefer to use, and made a few changes based on family preferences and packaging (I like to use up the whole can of coconut milk once it's opened).

Coconut-Ginger Basmati Rice
serves 6

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.

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