Jasmine rice
Coconut oil
Green onions (scallions), chopped (separate white and green parts)
Grated fresh ginger
Minced garlic
Water
Coconut milk
Salt and pepper
First, rinse the jasmine rice until the water runs clear. Drain well and set aside.
In a medium saucepan over medium-low heat, melt the coconut oil. Then add the white part of the scallions, grated ginger and minced garlic to the pan and cook the aromatics for 2 minutes.
Next, stir in the jasmine rice and heat through for about 1 minute before adding the water and coconut milk.
For perfect cooking, bring to the boil, then simmer uncovered until the liquid is level with the white jasmine rice. Then reduce the heat to low and cook the rice, covered, for 10 minutes or until all the liquid has been absorbed.
Finally, season the rice with salt and pepper and garnish with the green part of the scallions before serving.
