- 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)
- In a large saucepan bring coconut milk, jasmine rice, ginger, and salt to a boil.
- Stir once, cover, and cook over very low heat until the liquid is absorbed and the rice is tender, about 20 minutes.
- Meanwhile, lightly toast coconut, stirring in a small skillet over medium heat.
- Sprinkle toasted coconut and cilantro over cooked rice.
