Ingredients
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1 ½ cups jasmine or long-grain white rice
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1 teaspoon finely grated fresh ginger
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½ teaspoon red chili flakes
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¼ teaspoon ground turmeric
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1 teaspoon kosher salt
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1 cup water
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1 (14 ounce) can coconut milk (not coconut cream)
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1 bay leaf
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¼ cup toasted coconut for garnish
Directions
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Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
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Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.
Chef John
Chef's Note
There are lots of things you can add, like herbs, fresh vegetables, and/or sliced spring onions — so personal adaptation is very much encouraged.
Nutrition Facts (per serving)
535 | Calories |
28g | Fat |
67g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 535 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 25g | 123% |
Sodium 500mg | 22% |
Total Carbohydrate 67g | 24% |
Dietary Fiber 3g | 11% |
Total Sugars 5g | |
Protein 8g | 15% |
Vitamin C 2mg | 2% |
Calcium 24mg | 2% |
Iron 4mg | 24% |
Potassium 308mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.