Riso al cocco e zenzero

Ingredienti

• 1 1/2 cups long grain white rice ((I prefer jasmine rice))
• 1 tablespoon canola oil
• 1 tablespoon minced ginger
• 1 (15-ounce) can coconut milk
• 1 cup water
• 1/3 cup unsweetened coconut flakes
• big pinch kosher salt
• 1 lime (, juiced (if desired))
• 1 green onion (, thinly sliced)

Preparazione

1. 1

   Rinse the rice. Rinse the rice in a bowl of cool water then drain. Repeat three times or until the water is no longer cloudy.

2. 2

   Cook the ginger. In a large pot, heat the oil on medium-high. Add the ginger and cook for 1-2 minutes, stirring occasionally.

3. 3

   Cook the rice. Add the rinsed rice, 1 cup water, a big pinch of kosher salt, the coconut milk (shaking the can before opening), and the coconut flakes. Bring to a boil then reduce to low and cover with a lid. Simmer for 20 minutes.

4. 4

   Let rest. Turn off the heat and let the rice sit with the lid on for 10 minutes.

5. 5

   Fluff and serve. Fluff the finished rice with a fork. Add a squeeze of lime juice if desired and sprinkle with the green onion.