Topic: coconut & ginger rice

[goncalo]

Requirements:

1 mug of basmati rice *
4 mug of hot water or enough to cover 1" above the rice level **
2 heaped tsp of butter ghee ***
1 tsp of salt
1 chef spoon of medium desiccated coconut
2 tbsp of sugar
1" piece of ginger peeled and grated

Prep (optional):

For a nicer, sparkling white rice, wash it thoroughly under the tap in hot and cold water and soak it for about 15-30 mins in a sieve and a bowl filled with cold water. Change the water once or twice throughout the soaking.

Method:

1. Throw rice, water, salt, 1 tsp of butter ghee and salt into a pot on high heat with the lid on
2. Once the rice starts to boil, immediately lower to a low-medium heat (low simmer)  and fluff the rice with a spoon once.
3. After 2.5 minutes, turn off the heat and immediately drain the rice in a sieve, let most of the water drain
4. Return the rice back into the pot and seat it on the stove (or any other warm surface)
5. Pick a wok, put the other tsp of butter ghee into it and heat up on low-medium heat.
6. Add the ginger and stir fry for 45-60 seconds
7. Add the coconut and the sugar, stir fry for 5 seconds
8. Add the rice and stir thoroughly for 2-3 mins without leaving the wok -- the intention here is not to cook the rice again, but to mix the coconut, sugar and ginger well, while giving warming it up a little. ****

Expected Result:

Loose rice with a coconut and ginger taste/aroma with a sweet edge to it.

Notes:

1. Basmati Rice is important as I can't vouch for the results you will get with other types of rice
2. Heat cold water in a kettle, don't use hot water from the tap
3. Alternatively you can use 1 tbsp of veg. oil
4. If you like it fried, then leave it for longer intervals between stirring, but be careful not to burn