Ingredients
- 2 cups Basmati rice
- 1 ½ cups coconut milk
- 1 cup chicken broth
- 1 teaspoon kosher salt, more to taste
- 3 scallions, thinly sliced
- 2 tablespoons finely chopped ginger
- Nutritional Information
Nutritional analysis per serving (4 servings)
532 calories; 19 grams fat; 16 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 79 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 1 milligram cholesterol; 685 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
- Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.
Dining and Cooking