Coconut Rice with Ginger and Spring Onion

This rice uses diluted coconut milk so the coconut is present without making the dish overly rich. Ginger and spring onion keep the seasoning simple.

Estimated yield: 4 side portions. Estimated preparation: 10 minutes. Estimated cooking and resting: 30 minutes. Equipment: sieve and heavy saucepan with a close-fitting lid.

Ingredients

• 250 g jasmine rice
• 200 ml unsweetened coconut milk, stirred before measuring
• 200 ml water
• 15 g ginger, peeled and cut into 4 thick slices
• 1/2 teaspoon fine salt
• 2 spring onions, finely sliced
• 1 lime, cut into wedges, optional

Method

1. Rinse the rice in a sieve under cold water, then drain for 5 minutes.
2. Put the rice, coconut milk, water, ginger and salt in a heavy saucepan. Stir once and bring to a gentle simmer over medium heat.
3. Cover and turn the heat very low. Cook for 12 minutes without lifting the lid.
4. Check the rice. If it is still firm and the pan is dry, add 2 tablespoons hot water, cover and cook for 3 to 5 minutes more. If there is liquid but the rice is firm, continue gently with the lid on.
5. When tender, take off the heat and rest, covered, for 10 minutes. Remove the ginger, fluff gently and fold through the spring onion. Serve with optional lime wedges.

Kitchen trial

Record the rice brand, coconut milk fat content and exact water needed. Check for scorching and adjust the heat or pan thickness. The proposed liquid ratio needs testing with the team's chosen rice.