Tuesday, May 31, 2011

Coconut Rice With Lime

2 cups jasmine or basmati rice
1 can unsweetened coconut milk
1 cup water
1 teaspoon fresh grated ginger
salt to taste
1/2 teaspoon lime zest
juice of one small lime

Combine all ingredients in a 1 1/2 quart sauce pan.  Make sure that all the coconut milk is evenly distributed and is not in clumps.  Bring rice to a boil without the lid.  Once the rice has come to a boil, reduce to a simmer and cover.  Cook on a simmer for about fifteen more minutes.  NO PEAKING!  Remove from heat.  Using a large fork fluff rice and taste to make sure that the rice is completely cooked.  If it is not, return to a simmer with the lid and cook for an additional five minutes.