Basmati Rice with Coconut Milk and Ginger

originally from the New York Times

adapted by Jeanne Milligan

serves 8

2 cups basmati rice

1 cup water

1 1/2 cups coconut milk

1 cup chicken broth

1 teaspoon kosher salt, more to taste

3 scallions, thinly sliced

2 tablespoons finely chopped ginger

Place rice in a strainer and rinse with cold water until water runs clear. Put water, rice, coconut milk, chicken broth and salt in a medium saucepan; cover and bring to a boil over medium-high heat, then simmer until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and stir in scallions and ginger. Add more coconut milk if rice is too dry. Season to taste with salt.

Serve with Roasted Pork Tenderloin with Ginger and Golden Raisins.