Makes 8 servings
This rice dish is basic, with a subtle flavor and rich, creamy texture from the coconut milk. We love it to soak up saucy curries, or beside Lemon-Ginger Grilled Chicken or Grilled Baby Octopus. Garnish with herbs, like cilantro and scallion, if you like.
Ingredients
- 1/4 cup butter
- 1 tablespoon minced garlic
- 2 tablespoons minced ginger
- 3 cups long-grain white rice
- 2 cups coconut milk
- 4 cups water
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup toasted, sliced almonds or cashews (optional)
Directions
- Heat the butter in a saucepan. Add the garlic and ginger, and sauté until fragrant, about 2 minutes. Add the rice and sauté until the grains are coated with the butter and give off a toasted aroma.
- Add the coconut milk, water, salt, and pepper. Bring to a boil, reduce to a light simmer, and cover. Cook until the rice is tender, about 18 minutes.
- Fluff the rice with a fork, add the almonds if using, and toss lightly to mix. Keep warm, covered, until ready to use.
