Question: make herbed coconut rice
Options:
Combine 2 cups jasmine rice, 1 1/2 cups water, one 14-ounce can light coconut milk, 4 slices ginger and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, 15 minutes. Let sit, covered, 5 minutes, then stir in 1/4 cup each chopped cilantro and mint.
Combine 2 cups jasmine rice, 1 1/2 cups water, one 14-ounce can light coconut shell, 4 slices ginger and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, 15 minutes. Let sit, covered, 5 minutes, then stir in 1/4 cup each chopped cilantro and mint.
Answer: Combine 2 cups jasmine rice, 1 1/2 cups water, one 14-ounce can light coconut milk, 4 slices ginger and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, 15 minutes. Let sit, covered, 5 minutes, then stir in 1/4 cup each chopped cilantro and mint.