Coconut Basmati Pilaf

This is a tasty rice dish to accompany Indian or Thai dishes or even Asian stir fries.  

www.nytimes.com: April 27, 2010

Time: 20 minutes, plus 30 minutes’ soaking for rice
1 1/2 cups basmati rice
3 green cardamom pods
3 thin slices ginger
3 sprigs cilantro
1 teaspoon kosher salt
1 1/2 cups unsweetened coconut milk.

1. Rinse the rice in a strainer under cold water until water runs clear. Drain well and transfer to a large saucepan with 1 1/2 cups cold water, cardamom, ginger, cilantro, salt and coconut milk. Let soak for 30 minutes or up to 2 hours.

2. Place the saucepan over medium-high heat and bring to a boil. Stir a few times to keep rice grains from clumping. Cook uncovered, rapidly boiling, until most of the liquid is absorbed and the surface is covered with steamy holes, about 6 minutes. Reduce heat as low as possible and cook, covered, for 5 minutes. Remove and discard the cilantro sprig, cardamom and ginger.

Yield: 6 servings.