Coconut Rice

This fragrant, silky rice is outstanding with Asian stir-fry recipes or simple grilled chicken or shrimp.

Makes 2 cups
1 cup jasmine rice
1, 14-oz. can coconut milk, plus enough water to make 2 cups
½ tsp. Kosher salt
1 tsp. Grated fresh ginger
½ tsp. Ground cardamom
½ cup shredded basil
¼ cup chopped cilantro or mint
Optional: 1 red Thai pepper, seeded and minced

Directions:

1. Washing the rice in warm water until the water runs clear.
2. Put the rice, coconut milk, salt and spices into cooker.  Stir well.
3. Cover and cook until machine goes to “warm” setting (about 15 minutes).
4. Let rest for 10 minutes.
5. Toss rice with basil and cilantro and serve immediately (the optional minced Thai pepper would also be added here).  The rice should have an attractive light brown crusting on the bottom