Coconut Ginger Jasmine Rice

In a medium stock pot add the jasmine rice. Cover in cold water and wash the rice by moving your fingers through the rice and draining until the water runs pure without any milkiness. (This may take about three rinses.)

Place rinsed rice back into the pot and combine the 2 cups water, coconut milk, salt, and ginger; bring to a boil. Immediately reduce heat to a simmer, cover tightly with a lid and continue simmering for 10 minutes or until the liquid is absorbed.

Remove from heat and let stand about 5 minutes.

Fluff rice lightly with a fork and combine cooked rice with grated coconut and cilantro. Mix gently and serve warm.