Ingredients
- 2 tablespoons oil (vegetable oil)
- 1 piece (2 inches) fresh gingerroot (peeled & cut into very thin sticks)
- 14 ounces dry long grain rice
- 1 bay leaf
- 10 ounces coconut milk (canned)
- 10 ounces water
- 3 tablespoons soy sauce
- Salt (To taste)
How to Make
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Step 1: Heat oil in a large saucepan. Add ginger & stir-fry for 1 min until fragrant.
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Step 2: Add rice & cook for 2 min, stirring to coat well.
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Step 3: Add bay leaf, coconut milk, water & soy sauce. Bring to a boil & cook for about 5 min (uncovered & without stirring, until holes form all over the top).
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Step 4: Reduce heat to very low, cover & continue to cook for a further 20 min.
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Step 5: Remove from the heat & leave to rest for about 10 min (keep covered).
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Step 6: Uncover, add salt as desired, fluff the rice up w/a fork & serve hot.
Tips & Variations
- No special items are required
We hope you enjoy this recipe!
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