- 4
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)
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