Prep: 1. Mince ginger. 2. Chop cilantro. Make: 1. Combine ginger, rice, turmeric, coconut milk, water and bay leaf in a saucepan with a lid. 2. Bring to boil. 3. Cover and simmer 40 minutes. 4. Turn off heat, let sit covered additional 10 minutes. 5. When rice is done, remove bay leaf and stir in cilantro (and chopped cashews, if desired).
The tumeric is what gives this rice its golden hue. Can double the recipe and freeze the extra rice for future meals: Freeze in 1 qt. freezer bags, 3 cups of rice per bag. Flatten rice in bags to thin, even layer, and press out air before sealing for easy stacking and reheating. To reheat frozen rice, transfer to covered microwave safe dish. Cook with full power for 2 minutes, stir; cook another 1-2 minutes until heated through.