Coconut rice

  • 30g butter
  • 5cm piece of root ginger, peeled and very finely chopped
  • 200g basmati rice, rinsed well under cold water
  • 250ml water
  • 250ml coconut milk
  • 1/2 tsp of salt
  • Small handful cashew nuts
  • Small handful coriander, roughly chopped
1) Melt the butter in a medium saucepan over a medium/high heat. Add the ginger and fry gently for 1 to 2 minutes, until fragrant. Add the rice, water, coconut milk and salt. Bring to a boil, reduce the heat, cover and simmer for 12 to 15 minutes, until the liquid has been absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with coriander and cashews.

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