Pulling from the flavors of Indian cooking, the rice in this dish gets simmered in a mixture of both coconut milk and water which gives it that slightly sweet, nutty flavor.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Instructions
- Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.
Reviews
How much butter should I use with the ginger?
This came out great. I quadrupled the recipe and everyone loved it
Great recipe, I added green onions and toasted slivered almonds for added crunch.
Yummy, Just what I needed to go with my Red Thai Curry with beef and butternut squash!
No recipe, just instructions.