Coconut Rice With Fresh Ginger
An easy, slightly tropical rice dish that tastes like vacation feels.
Servings: 6 people, as a side
Ingredients
- 2 cups white jasmine rice
- 1 13-ounce can coconut milk, well shaken
- 1 tablespoon grated fresh ginger, or 1 teaspoon powdered ginger (peel the fresh ginger before grating)
- 1 teaspoon kosher salt
- 2 tablespoons coconut sugar or plain white sugar
- 1 1/2 cups cold water
- Garnishes, optional: thinly-sliced scallions, cilantro leaves, sliced hot peppers, large flaked coconut
Instructions
- Rinse the rice under cold water for several minutes in a colander, or by swishing it around in a pot of cold water, then replacing the water and repeating several times, until the water runs more clearly and looks less starchy.PRO TIP: Rinsing the rice removes some of the excess starch. This will make your finished rice fluffier and not gummy.
- In a medium-sized sauce pot, stir together the rinsed rice, coconut milk, water, grated ginger, sugar, and salt.
- Bring to a boil, then immediately lower the heat to low. Simmer, covered, until cooked, about 20 minutes, stirring once about three-quarters of the way through, scraping the bottom.
- Fluff the coconut rice with a fork. Serve hot with any garnishes.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
