Basmati Rice with Coconut Milk and Ginger

Page 339

| Course Type: Sides

(1 review)

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Recipe Review

This is a surprisingly fuss-free yet effective way to cook basmati rice – no pre-soaking, no sautéing to coat each grain with fat – just combine the rinsed rice with the liquid and cook! It was perfectly cooked in the time stated, mildly sweet but a little bland. Enter the fresh (grated) ginger, added to the rice after it’s cooked and providing a huge punch of flavour.

A really pleasant surprise from a recipe I wasn’t expecting much from.

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