• 1 cup uncooked jasmine or basmati rice
  • 1 cup water
  • 1/2 teaspoon  salt
  • 4 (2 x 1/2″) julienne slices of peeled ginger
  • 1 (3″) cinnamon stick
  • 1 (14 oz) can light coconut milk

Combine all ingredients in a medium saucepan, bring to a boil. Cover and reduce heat. Then simmer for fifteen minutes, or until liquid is absorbed and until rice is tender. Let it stand covered for five minutes. Fluff with fork, discard cinnamon stick and ginger.