Basmati Rice with Coconut Milk and Ginger
A simple and easy way to spice up weeknight rice! No rice cooker necessary! 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.
Ingredients
- 2 cups Basmati rice
- 1 ½ cups coconut milk
- 1 cup chicken broth
- 1 teaspoon kosher salt, more to taste
- 3 scallions, thinly sliced
- 2 tablespoons finely chopped ginger
Directions
- 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.
Source: NYT Cooking