Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4
Ingredients
2 tablespoons vegetable oil
1 tablespoon julienne strips peeled fresh ginger
1 1/2 cups long-grain rice, rinsed well in several changes of water and drained
1 3/4 cups water
1/3 cup canned unsweetened coconut milk
1 small bay leaf
1/2 teaspoon salt
Tabasco to taste
2 scallions, minced
2 tablespoons minced fresh coriander
Preparation
Step 1
In a medium saucepan heat oil over moderately high heat until hot but not smoking and sauté ginger, stirring frequently, 2 minutes. Add rice and cook, stirring, 2 minutes. Add water, coconut milk, bay leaf, salt, and Tabasco and bring mixture to a boil. Reduce heat to low and cook, covered, 20 minutes, or until rice is tender and liquid is absorbed.
Step 2
Remove pan from heat and sprinkle rice with scallions and coriander. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf.
