Shown with Cashew Chicken Stirfry
Deliciously spiced up with ginger, garlic, and infused with coconut, this is one of my favorite ways to make rice and is amazing paired up with these spicy but sweet chicken mango kebabs. We love it with stir fries or curries, and if you don't use the whole can of coconut milk, don't despair. It freezes well so put it away for another day when you have a craving. The rice leftovers make AMAZING fried rice for dinner or even a lunch box addition.
Adapted From Crazy Plates, by Janet and Greta Podleski
1 tsp vegetable oil
2 tsp grated ginger root
1 small thai chili, minced (optional)
1 clove garlic, minced
1 1/2 cups uncooked, long grain white rice
3/4 cup coconut milk (make sure it's not the kind used for desserts)
1 tsp honey
1/2 tsp salt
In a saucepan, heat the oil over medium heat. Add the ginger and garlic, stirring, until the smell begins to waft through the air. Don't let the garlic brown though, or it will be bitter. Add the rice and allow to cook for about 1 minute. Stir in 2 1/4 cups water, honey, coconut milk, and salt. Cover and bring to a boil, then turn the heat down to low and allow to simmer for 20 minutes. No peeking!
Fluff with a fork before serving.
Serves 6
