Gingered Coconut Rice

Serve this simple brown rice side dish with bean dishes and vegetable curries.

Serves: 6

• 2 cups water
• 15-to 16-ounce can light coconut milk
• 1 1/2 cups brown or brown Basmati rice
• 3 cloves garlic, finely minced
• 2 to 3 teaspoons grated fresh ginger, or to taste
• 1 to 2 teaspoons ground cumin, to taste
• Salt to taste

Combine the water and coconut milk in a large saucepan and bring to a simmer.

Stir in the rice, garlic, ginger, and cumin. Cover and simmer gently until the water is absorbed, about 30 minutes, and serve.

• For more ways to use brown rice, explore Classic Rice Dishes.