Wash 2 cups (400g) long-grain rice and
place in a saucepan with 625ml water, 45g shredded coconut, 2 tsp finely
grated fresh ginger and 1 tsp salt. Stir to combine and bring to the
boil over high heat.
Reduce the heat to very low, stir and
cover with a tight fitting lid. Cook for 5-6 minutes, then turn off the
heat and leave for 10 minutes. Fluff the rice with a fork. Serve