Coconut Basmati Pilaf

• 1 1/2 cups basmati rice
• 3 green cardamom pods
• 3 thin slices ginger
• 3 sprigs cilantro
• 1 teaspoon kosher salt
• 1 1/2 cups unsweetened coconut milk

1. Rinse the rice in a strainer under cold water until water runs clear.
2. Drain well and transfer to a large saucepan with 1 1/2 cups cold water, cardamom, ginger, cilantro, salt and coconut milk.
3. Let soak for 30 minutes or up to 2 hours.
4. Place the saucepan over medium-high heat and bring to a boil.
5. Stir a few times to keep rice grains from clumping.
6. Cook uncovered, rapidly boiling, until most of the liquid is absorbed and the surface is covered with steamy holes, about 6 minutes.
7. Reduce heat as low as possible and cook, covered, for 5 minutes.
8. Remove and discard the cilantro sprig, cardamom and ginger.

basmati rice, green cardamom, thin slices ginger, cilantro, kosher salt, unsweetened coconut milk

Taken from cooking.nytimes.com/recipes/1013130 (may not work)