Bring water, ginger, salt, and bay leaf to a boil in a small saucepan. Add rice and coconut milk to pan; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed and rice is done (about 15 minutes). Discard bay leaf; fluff rice. Stir in chopped fresh cilantro.
I thought this was delicious. I used brown jasmine rice so I had to adjust the liquid and cook time a bit but the extra nutrition was well worth the extra time! This paired perfectly with the Grilled Sirloin Steak with Mango and Chile Salad from the same issue.