Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 4

　　2 tablespoons vegetable oil

　　1 tablespoon julienne strips peeled fresh ginger

　　1 1/2 cups long-grain rice, rinsed well in several changes of water and  drained

　　1 3/4 cups water

　　1/3 cup canned unsweetened coconut milk

　　1 small bay leaf

　　1/2 teaspoon salt

　　Tabasco to taste

　　2 scallions, minced

　　2 tablespoons minced fresh coriander

　　

Step 1

In a medium saucepan heat oil over moderately high heat until hot but not smoking and sauté ginger, stirring frequently, 2 minutes. Add rice and cook, stirring, 2 minutes. Add water, coconut milk, bay leaf, salt, and Tabasco and bring mixture to a boil. Reduce heat to low and cook, covered, 20 minutes, or until rice is tender and liquid is absorbed.

　　

Step 2

Remove pan from heat and sprinkle rice with scallions and coriander. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf.