Basmati Rice With Coconut Milk And Ginger Recipes

Steps:

• 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.

Steps:

• Rinse the rice in a strainer under cold water until water runs clear. Drain well and transfer to a large saucepan with 1 1/2 cups cold water, cardamom, ginger, cilantro, salt and coconut milk. Let soak for 30 minutes or up to 2 hours.
• Place the saucepan over medium-high heat and bring to a boil. Stir a few times to keep rice grains from clumping. Cook uncovered, rapidly boiling, until most of the liquid is absorbed and the surface is covered with steamy holes, about 6 minutes. Reduce heat as low as possible and cook, covered, for 5 minutes. Remove and discard the cilantro sprig, cardamom and ginger.

Steps:

• In a saucepan, add water; bring to a boil.
• Add the rice and remaining ingredients; stir to combine.
• Return to a boil.
• Stir, cover; reduce heat to low, and simmer for 15 minutes.
• Remove cinnamon stick and dried chile.
• Stir to fluff the rice and stir.

Steps:

• Combine 2 cups water, coconut milk, sugar, and salt in heavy large saucepan. Bring to simmer, then stir in rice. Cover, leaving slight opening for steam to escape. Reduce heat to medium-low and simmer 12 minutes. Cover tightly, remove from heat, and let stand 10 minutes. Transfer rice to bowl; sprinkle with toasted coconut.

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.