1 teaspoon Red Pepper Flakes
2 cups uncooked basmati or jasmine rice
2 -14 ounce cans coconut milk
1/2 cup water
1 teaspoon salt
2 teaspoons fresh ginger, finely chopped
1. Combine all ingredients in a saucepan. Stir well to combine.
2. Cook over medium- high heat, stirring frequently until the the mixture comes to a boil. Cover, reduce heat to low and cook for 18 - 24 minutes, or until liquid is absorbed. Fluff with a fork.