Ingredients

• 1.5 cup jasmine rice
• 1 ounce unsweetened coconut milk
• 1.25 cup vegetable broth
• 1 tablespoon unsalted butter
• 1 teaspoon fresh ginger root, minced
• 2 clove garlic, minced
• 0.25 teaspoon salt
• 0.25 teaspoon white pepper
• 1 whole lime, zest only
• 1 tablespoon fresh cilantro, chopped
• 0.25 cup unsweetened shredded coconut

Steps

1. Rinse the jasmine rice in a fine-mesh strainer under cold running water for about 30 seconds, swirling gently with your fingers until the water runs mostly clear. This removes excess starch and helps the rice cook fluffy.
2. Mince the fresh ginger root into small pieces and mince the garlic cloves, setting aside.
3. Zest the lime using a microplane or box grater, then chop the fresh cilantro and set both aside.
4. Melt the butter in a medium saucepan over medium heat.
5. Add the minced ginger and minced garlic to the melted butter and sauté for 1 minute until fragrant, stirring constantly.
6. Add the rinsed rice to the saucepan and stir constantly for 2 minutes to toast the rice and coat it with the butter mixture.
7. Pour in the coconut milk and vegetable broth, then add the salt and white pepper. Stir well to combine.
8. Bring the mixture to a boil over medium-high heat, stirring occasionally.
9. Once boiling, reduce heat to low, cover the saucepan with a lid, and simmer for 15 minutes without lifting the lid.
10. Remove the saucepan from heat and let it sit covered for 5 minutes to allow the rice to absorb any remaining liquid.
11. Fluff the rice gently with a fork, breaking up any clumps.
12. Stir in the lime zest and fresh cilantro just before serving.
13. Transfer to a serving bowl and garnish with optional shredded coconut if desired.