Spiced Coconut Rice

• Unsalted butter, 1 tablespoon
• Ginger, 1 tablespoon finely chopped
• Cardamom pods

In a saucepan, warm the butter over medium heat. Add the ginger, cardamom, cloves, and cinnamon and sauté until aromatic, 30 seconds. Add the coconut milk, turmeric, salt and 1⅓ cups (11 fl oz/360 ml) water and bring to a boil. Add the rice, bring back to a simmer, cover partially, and reduce the heat to low. Simmer for 12 minutes, then remove from the heat and let the rice stand for 10 minutes