Indonesian Lemongrass Coconut Rice

2 cups jasmine rice
3 stalks of fresh lemongrass, bruised with side of knife
1 inch piece of fresh ginger, peeled
1 1/2 cups water
1 cup coconut milk
1 tsp kosher salt
1 Tbs crushed peanuts, for garnish

In a 2 quart pot, pour 1 quart of water over rice and stir. Remove water and continue to rinse rice until it comes out fairly clear. Pour out water. Add all ingredients except peanuts. Stir well to combine. Put on high heat and bring to a boil, stirring constantly to prevent burning. Immediately reduce heat to low and cover with lid. Cook for about 15 minutes or until rice is tender and liquid is absorbed. Remove pot from heat but continue to leave pan covered for an additional 10 minutes. Remove lemongrass and ginger and fluff with a fork. Garnish with peanuts.

Alternative: Use the same ingredients in a rice cooker and cook as directed.