• 2 cups coconut milk
  • 1 cup jasmine rice
  • 1 slice fresh ginger, peeled
  • 3/4 tsp sea salt¬†or Himalayan salt
  • 1/3 cup coconut, flaked or shredded, unsweetened and dried
  • cilantro leaves, sliced (optional)
  1. In a large saucepan bring coconut milk, jasmine rice, ginger, and salt to a boil.
  2. Stir once, cover, and cook over very low heat until the liquid is absorbed and the rice is tender, about 20 minutes.
  3. Meanwhile, lightly toast coconut, stirring in a small skillet over medium heat.
  4. Sprinkle toasted coconut and cilantro over cooked rice.