Coconut Rice Recipe

Transfer the uncooked rice to a fine-mesh strainer and rinse under cold water until the water runs clean. Tap the sides of the strainer against the side of the sink a couple of times before setting it aside to drain.

Meanwhile, place the oil in a medium saucepan set over medium heat. Swirl to coat the bottom surface of your saucepan and add the ginger, garlic, and white parts of the green onions. Sauté for 30-60 seconds, mixing continuously, to prevent the ginger and garlic from sticking to the bottom of your pan.

Add the rice and sprinkle with 1 teaspoon of salt, mix to combine with the aromatics. Continue to toast the rice for 2-3 minutes, stirring continuously, to prevent burning.

Add the coconut milk and water to the rice. Increase heat to high and bring to a low boil. Once boiling, immediately cover and reduce heat to low. Simmer, covered for 10-15 minutes, or until liquid is absorbed and rice is tender.

Remove from heat, gently fluff with a fork, recover, and allow the rice to rest for approximately 10 minutes. Uncover and fluff again, this time more thoroughly. Season with salt, to taste, and garnish with sesame seeds and the green parts of your green onions, if desired.