Microwave basmati rice takes less time to make and still has the rich nutty flavor of regular boiled scented rice.

• Rinse the rice in cold water and drain.

• Place the margarine and chopped shallots in a microwave-safe 3-quart casserole dish. Microwave on high heat for 1½ minutes, stir, then microwave for 30 seconds at a time until the shallots are tender.

• Add the coconut milk, water, rice, and salt. Microwave on high for 10 minutes.

• Stir the rice. Cover the dish with microwave-safe wax paper. Microwave for 3 minutes and then for 1 minute at a time until the liquid is absorbed

• Remove the dish from the heat. Let stand for 5 minutes. Fluff and serve.

Or Cook it the Regular Way

Another way to cut down on the time it takes to prepare rice for dinner is to boil the rice in advance so that it just needs to be reheated. To cook basmati rice on the stovetop, sauté the margarine and shallots in a skillet until the shallots are softened. Add the rice, coconut milk, water, and salt and bring to a boil, uncovered. Turn down the heat to medium and boil, uncovered, until the liquid is nearly absorbed (10 to 12 minutes). Continue cooking for a few more minutes until the water is absorbed.