Recipe: Malaysian Rice (using coconut milk, ginger, cinnamon and cloves)

MALAYSIAN RICE

"In Malaysia this fragrant rice is served for breakfast with hard-boiled eggs, fried peanuts, cucumber slices, and dried anchovies. If granola is more to your early-morning tastes, don't hesitate to try this combination for a light meal or serve as a side dish."

1 cup jasmine rice
1 (14 oz) can unsweetened coconut milk, regular or low-fat
1/2 cup water
1 (1 1/2-inch) piece fresh ginger root, peeled and thinly sliced
2 tablespoons shallots, thinly sliced
1/2 teaspoon salt
1 (3-inch) cinnamon stick
3 whole cloves

Rinse and drain the rice. Combine rice, coconut milk, water, ginger, shallots, garlic, salt, cinnamon stick, and cloves in a saucepan or electric rice cooker.

If using a saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer until all liquid is absorbed. If using a rice cooker, follow manufacturer's directions.

White jasmine rice will take about 15 minutes to cook; brown jasmine rice, about 20 minutes. After all the liquid is absorbed, check the rice for doneness. If not fully cooked, add a little water and cook for a few more minutes. After the rice is done, let it sit for 5 minutes before serving.

Makes 4 servings
Source: The Herbal Palate Cookbook by Maggie Oster and Sal Gilbertie