Coconut Rice II

Rinse the basmati rice under cold water until the water runs clear, then drain thoroughly in a fine-mesh strainer.

Heat a large pot or heavy-bottomed saucepan over medium heat and add the diced onion, cooking until softened and fragrant, about 3 minutes.

Stir in the grated ginger and cook for 1 minute to release its oils.

Add the rinsed rice to the pot and toast, stirring frequently, for 2 minutes until lightly fragrant.

Pour in the coconut milk and water, then bring the mixture to a boil, stirring occasionally.

Add the drained and rinsed kidney beans and season with salt and pepper to taste, then stir to combine.

Reduce the heat to low, cover the pot with a lid, and simmer until the rice is tender and the liquid is absorbed, about 18-20 minutes.

Remove from heat and let stand, covered, for 5 minutes to allow the rice to finish cooking and the flavors to meld.

Chop the scallions into thin slices, separating the white and light green parts from the darker green tops.

Fluff the rice with a fork and transfer to a serving dish, then top with the chopped scallions, using both white and green parts for color and flavor.