Coconut Rice

I made this coconut rice to go with roasted vegetables we had one day last week. It turned out delicious, but it made a lot of rice. If you are cooking for just two people you may want to reduce the recipe or have plans of other things to do with it, like a rice pudding would be delicious! I would say this is 6-8 servings depending on how much you eat. I made roasted fall vegetables and served it over this rice with Siracha.

• 2 cups Basmati rice
• 1 can coconut milk
• 1 cup water
• ginger root, a slice about 2 inches long and about 1/8 inch thick, no need to peel
• 1 bay leaf

I rinsed to rice until the water ran clear, about 3 times, to get rid of excess starch.

Then soak the rice about 30 minutes. Then drain the rice and set aside.

In a heavy pot with a tight lid add the coconut milk, water, bay leaf and ginger. Give a quick stir on turn to medium heat.

Add the rice. Cover with lid and cook according to package directions. You don't want the steam to escape. That steam helps cook your rice. Turn heat to medium low. After about 20 minutes check to see if the rice is done and all the liquid has been absorbed. If there is still liquid in the pan add lid and continue to cook another 5 minutes. Remove from heat once it's done and let it sit for 5 minutes.

 Lift the lid and serve.

Enjoy!!