1 can coconut milk
1 3/4 cups water
6 quarter-sized slices fresh ginger
1 teaspoon salt
2 cups jasmine rice
1/2 cup chopped cilantro
In a saucepan with a tight-fitting lid, combine coconut milk, water, ginger, and salt and bring to a rolling boil over medium heat. Add rice and stir well. Wehn liquid boils again, cover, reduce heat to low, and cook for 25 minutes. The rice will be tender and liquid will be absorbed.
Remove rice from heat and let stand, covered, for 10 minutes. Uncover and remove ginger. Add cilantro and toss rice with a fork to distribute evenly.
From Real Vegetarian Thai.