• Servings: 8
• Preparation Time: 20
• 2 Cups basmati rice
• 4 Cups coconut milk
• 4 Scallions
• 11/2 inch piece of ginger, slivered
• Juice of half a lemon
• 2 Tablespoons coconut oil
• Salt to taste

1. Dice scallions. Wash and clean two cups of rice and leave it on a strainer. Pour 2 cups minus 2 tablespoon of water into 2 cups of coconut milk, stir and keep aside. Heat a pressure cooker with coconut oil. Add in the white part of the scallions or green onions. Simmer 3 minutes. Add ginger. Pour in the coconut milk, 4 cups minus 2 tablespoons, add the salt. Stir, and put the flame on high and allow it to boil. Add lemon juice, strained basmati rice, mix well and check salt. Turn the flame on high and close the cooker with its lid. Once steam comes out, simmer the for exactly 7 minutes and then switch off the heat, leave the cooker untouched for another 15 minutes. Meanwhile, chop up the green part of the scallions/green onion. Open the cooker after 15 minutes and sprinkle the on the scallions.

Coconut Rice makes a deliciously easy side dish that can be served with a variety of Thai and Indian dishes such as curries, stir-fried vegetables, plus fish and seafood. $$$Cost per Serving: $0.60, Recipe cost $4.78