Coconut Rice

2-1/2 cups jasmine or other long-grain white rice
1-1/2 cups water
One 1/2-inch cinnamon stick
1 tablespoon vegetable oil
Pinch of salt
2 teaspoons minced fresh ginger
1/2 cup minced fresh cilantro
1-1/2 cups canned unsweetened coconut milk
2 scallions, white and light green finely chopped

1. Rinse the rice until the water runs clear and drain.
2. Heat the oil in a medium heavy-bottom saucepan over medium heat.
3. Add the ginger and cook, stirring continuously, for 1 minute.
4. Add the rice and stir.
5. Cook for 3 minutes, stirring continuously.
6. Add the coconut milk, water, cinnamon stick, and salt, and stir.
7. Bring to a boil, then reduce the heat and simmer until the rice has absorbed all of the liquid, about 10 minutes; stir frequently to prevent the rice from sticking to the bottom.
8. Cover, reduce the heat to very low, and cook until rice is soft and tender, 10 to 15 minutes more.
9. Stir in the cilantro and scallions and serve.