Kerala Coconut Rice Bowl

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fresh ginger and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the coconut rice and let it braised, undisturbed, so it takes on real color before you stir.
4. Fold in the chicken stock and season generously; give everything a minute to come together.
5. Add the coconut milk and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with cracked black pepper and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.