- 2 T. butter
- 2 T. ginger minced
- 1 c. basmati rice rinsed
- 1 c. coconut milk
- 1 1/2 c. water
- 1 pinch salt
- cilantro for garnish
- cashews for garnish
- In a saucepan, sauté ginger in butter over medium-high heat.
- Add rice, coconut milk, water and salt. Bring to a boil then reduce heat. Cover and simmer until liquid is absorbed, about 15 minutes.
- Let stand 10 minutes off the heat, then fluff with a fork.
- Garnish with cilantro and cashews.