In this simple, alluring dish, smashed ginger perfumes the rich, coconut milk-based cooking liquid, which in turn gives the brown jasmine rice a rich, velvety texture. For the best results, we recommend using Mae Ploy brand coconut milk. In Indonesia, coconut rice is often garnished with crisp fried shallots, which provide a crunchy counterpoint to the soft, creamy rice.
- 1 (1") piece fresh ginger, peeled
- 1 cup brown jasmine rice
- 3⁄4 cup unsweetened coconut milk
- 1⁄2 tsp. kosher salt
- Cilantro sprigs for garnish