Coconut Basmati Pilaf

1. 1

   Rinse the rice in a strainer under cold water until water runs clear.

2. 2

   Drain well and transfer to a large saucepan with 1 1/2 cups cold water, cardamom, ginger, cilantro, salt and coconut milk.

3. 3

   Let soak for 30 minutes or up to 2 hours.

4. 4

   Place the saucepan over medium-high heat and bring to a boil.

5. 5

   Stir a few times to keep rice grains from clumping.

6. 6

   Cook uncovered, rapidly boiling, until most of the liquid is absorbed and the surface is covered with steamy holes, about 6 minutes.

7. 7

   Reduce heat as low as possible and cook, covered, for 5 minutes.

8. 8

   Remove and discard the cilantro sprig, cardamom and ginger.

* Per serving · 4 servings · Values may vary.

No additional tips available.