Basmati Rice With Coconut Milk And Ginger

5.0(872)

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.

by Amanda Hesser

Open original recipe

AsianEasy, Quick, Side Dish

Servings

4 servings

Total time

20 min

Calories / serving

535 kcal

Ingredients (7)

serves

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

Instructions (2 steps)

01Place 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.
02Remove 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.

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