Thai Coconut Rice

Ingredients

• 1 fresh coconut
• 2 inches fresh ginger, cut into 1/4-inch slices
• 4 fresh kaffir lime leaves
• 1 stalk lemongrass, bruised with a mallet
• 2 cups basmati rice

Directions

1. 1

   Cut coconut in half and reserve coconut water.

2. 2

   Separate the coconut meat from the shell and use a vegetable peeler or pairing knife to cut away the thin brown skin.

3. 3

   Grate the coconut on the coarse side of a grater.

4. 4

   In a medium pot, bring 4 cups of water to a boil.

5. 5

   Add grated coconut, turn off heat and let sit for 15 minutes.

6. 6

   Strain off solids, and use the back of a spoon to press out any remaining moisture from the solids. Discard the solids and return the resulting coconut milk to the original pot.

7. 7

   Add the reserved coconut water to the coconut milk and bring to a boil.

8. 8

   Add rice, ginger, lime leaves and lemongrass.

9. 9

   Cover and cook for approximately 20 minutes, or until rice is fluffy.

10. 10

    Discard ginger, lime leaves and lemongrass, and serve.