Ingredients

Instructions

  1. Bring the coconut milk to a boil in a medium sized pot.
  2. Add the rice, ginger and salt.
  3. Stir and bring to a boil.
  4. Reduce heat to low and then cover and simmer for 20 minutes.
  5. While waiting, heat the shredded coconut in a skillet, toasting it lightly.
  6. Remove from heat and set aside.
  7. When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
  8. Toss with toasted coconut.
  9. Garnish with chopped cilantro just before serving.