Thai, or jasmine, rice is a long-grain rice with a soft, slightly sticky consistency. Often sold as street food throughout Asia, the rice is cooked in spiced coconut milk and wrapped in a banana leaf, making it a handy packageΓÇövery much the Far Eastern version of fast food. Make your own coconut milk by grinding small pieces of fresh peeled coconut in a food processor with boiling water and then squeezing the liquid through a cheesecloth. Canned unsweetened coconut milk is available in many supermarkets or wherever Asian groceries are sold and is much more convenient. If using the canned coconut milk (make sure it is unsweetened), dilute it by half with water. If using domestically grown jasmine rice, there is no need to rinse it. Imported jasmine rice should probably be rinsed.
Bring to a boil in a large saucepan:
2 cups coconut milk, or 1 cup canned unsweetened coconut milk and 1 cup water
1 cup jasmine rice
1 thin slice peeled fresh ginger
3/4 teaspoon salt
Stir once, cover, and cook over very low heat until the liquid is absorbed and the rice is tender, about 20 minutes. Meanwhile lightly toast, stirring, in a small skillet over medium-low heat:
1/3 cup flaked or shredded unsweetened dried coconut
