The Bluster and the Burrow
Ginger Coconut Rice
This Ginger Coconut Rice is creamy, fragrant, and full of flavor thanks to a gentle infusion of ginger, garlic, and coconut milk. It’s a simple but elegant side dish that uses the absorption method to keep the rice fluffy—not gloopy. Perfect with rich, bold mains like beef short ribs, or on its own with a crispy egg and chili crisp.
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Equipment
- Sieve
Ingredients
- 13.5 oz can coconut milk
- 1/2 cup water
- 3 tablespoons grated ginger
- 1 tablespoon grated garlic
- 5 pieces of lime peel
- 1 cup jasmine rice
- 2 teaspoons salt
- 1 teaspoon sugar
- cilantro and green onions
Instructions
- Add 13.5 oz can coconut milk, 1/2 cup water, 3 tablespoons grated ginger, 1 tablespoon grated garlic, and 5 pieces of lime peel (if using) to a medium saucepan and heat on medium-low until it reaches a simmer.
- Put 1 cup jasmine rice in a sieve and rinse it under cold tap water to remove the starch and set aside in a bowl.
- Set up a glass container and the sieve
- Simmer the coconut milk for 10 minutes.
- Pull the pot off of the heat and let it steep for 10 more minutes.
- Pour the coconut milk through the sieve used for the rice to collect the solids. Discard the solids
- Stir in the rice, 2 teaspoons salt, and 1 teaspoon sugar(if using)
- Bring to a gentle, not rolling boil and let boil for 1 minute
- Turn the temperature down until it is at a simmer and cook for 15 minutes
- If the rice has absorbed most of the coconut milk and isn’t done as ¼ cup of water and stir
- Once cooked, take off the heat and let sit with the lid on for 5 minutes
- Stir, add the cilantro and green onions, and serve
Notes
Rinsing the rice removes impurities and starch from the rice allowing it to be fluffier and not stick together.
Using a glass lid is helpful so you can see how the rice is doing without removing the lid.
Stirring the rice will release more starch so do it sparingly.
This recipe holds up well to meal prep as well. Simply steep your aromatics with the coconut milk and save in the refrigerator until ready to cook. The coconut milk will last for 3 days in the fridge.
Nutrition
Calories: 400kcal | Carbohydrates: 45g | Protein: 6g | Fat: 23g | Saturated Fat: 20g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 1182mg | Potassium: 335mg | Fiber: 3g | Sugar: 4g | Vitamin A: 0.2IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg
