This recipe is derived from the Ginger Basmati recipe from the Cooking Light Annual Recipes 2016 cookbook as part of my 2017 A Year of Cooking Light Challenge.
Active Time: 15 minutes
Total Time: 35 minutes
Approximate Cost per Serving: $1.00 / plate
- fresh ginger (about 3-inches long)
- 1 tsp chicken bouillon
- 1/3 cup coconut milk
- 1 cup basmati rice
- 1/4 cup fresh cilantro
- medium saucepan
- cutting board
- kitchen knife
- Peel the fresh ginger (I use a spoon to kind of peel the skin off. It tends to work a lot better than a peeler). Cut into four long pieces.
- In a large saucepan, combine the chicken bouillon, 1 1/4 cups of water, the coconut milk, and the ginger. Stir to mix the bouillon in. Bring to a boil.
- Add the rice. Stir it in and bring to a simmer. Reduce the heat to low and let cook 20 minutes (uncovered) until rice is well cooked.
- While the rice cooks, chop the cilantro. When rice is done, fluff the rice before stirring in the cilantro.