Pepper-Ginger Coconut Rice Porridge

Creamy jasmine-rice porridge simmered in coconut milk with grated ginger, cracked black pepper, and turmeric until fragrant and spoonable. It echoes Pepper Weighed Against Silver, when Calicut’s dried Malabar berries outranked almost any freight on the Spice Coast.

Serves 4

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Ingredients

• 1 cup jasmine rice
• 1 14-oz can canned coconut milk
• 2 cups water
• 2 tbsp grated fresh ginger
• 2 tsp freshly cracked black peppercorns
• 1 tsp turmeric
• 1/2 tsp salt
• 1 tbsp lemon juice
• 8 leaves fresh curry leaves

Instructions

1. 1Rinse the rice until the water runs clear.
2. 2In a medium saucepan combine the rice, coconut milk, water, grated ginger, cracked black pepper, turmeric, and salt.
3. 3Bring to a gentle boil then reduce to low heat, cover, and simmer for 18 minutes, stirring occasionally, until the rice is soft and creamy.
4. 4Stir in the lemon juice and curry leaves, remove from heat, cover and let stand 3 minutes before serving hot.