*Ginger Spiced Coconut Rice*
Serves 4

This is my absolute favourite rice recipe.  It has a bit of heat from the candied ginger and the red pepper flakes, but this goes very well with the coconut flavour.  This goes great with most Asian dishes.

200g of basamati rice (1 cup)
1 400ml tin of coconut milk
2 ounces water
1/2 tsp salt
1/2 tsp sugar
1/2 tsp crushed red pepper flakes
1/8 tsp tumeric
1 tsp grated fresh ginger-root
finely chopped crystallized ginger (a heaped dessertspoon)
toasted sliced almonds (a small handful)

Rinse the rice under running cold water.  Drain and place in a saucepan along with the coconut milk, water, salt, sugar, red pepper flakes, tumeric and fresh ginger-root.  Stir well to combine.  Cook over medium high heat until the mixture just begins to come to the boil.  Reduce heat immediately to low, cover, and cook on low for about 18 minutes.  Remove from heat and fluff with a fork.  Cover again and let sit for 5 miore minutes.  Garnish the finished rice with the candied ginger and the toasted nut flakes.  Deliicous!