Basmati Rice With Coconut Milk And Ginger

By lorik

Ingredients

• 2 cups Basmati rice
• 1 1/2 cups coconut milk
• 1 cup chicken broth
• 1 teaspoon kosher salt, more to taste
• 3 scallions, thinly sliced
• 2 tablespoons finely chopped ginger
• Fresh red chile, sliced, for garnish (optional)

Details

Servings 4
Adapted from NYTimes.com

Preparation

Step 1

Place 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.
Remove 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.

Nutritional analysis per serving (4 servings)
532 calories; 19 grams fat; 16 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 79 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 1 milligram cholesterol; 573 milligrams sodium