2 tsp. unsalted butter
2 tsp. minced fresh ginger
1 clove garlic, minced (1 tsp.)
1 3-inch cinnamon stick
1 cup jasmine rice, rinsed and drained
¾ cup light coconut milk
1 tsp. sugar
½tsp. kosher salt
¼ tsp. grated lime zest
⅛ tsp. white pepper
¼cup toasted shredded, unsweetened coconut, optional
Melt butter in saucepan over medium heat.
Add ginger, garlic, and cinnamon stick, and sauté 1 minute, or until fragrant.
Stir in rice, and sauté 2 minutes, or until rice grains are opaque.
Add coconut milk, sugar, salt, lime zest, white pepper, and 3/4 cup water, and bring to a simmer.
Stir once, cover, reduce heat to low, and simmer 15 minutes.
Fluff rice with fork, cover, and let rest 5 minutes.
Garnish with toasted coconut, if using.
