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Categories:Viewed: 17 - Published at: 3 years ago
Ingredients
- 1 tablespoon canola oil
- 1 shallot large, minced
- 1 teaspoon fresh ginger peeled and grated
- 2 cups jasmine rice
- 1 cup coconut milk
- salt to taste
- 1/2 cup shredded coconut fresh
Method
- In a large saucepan over medium high heat warm the canola oil. Add the shallot and ginger and saute until fragrant, about 30 seconds. And stir to mix well. Add 2 cups of water, the coconut milk and 1 tsp salt and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes.
- Remove from the heat and let the rice stand, covered until tender, about 10 minutes longer. Fluff the rice with a fork and stir in the shredded coconut if using and serve at once.
