Garlic Ginger Coconut Rice photo
Garlic Ginger Coconut Rice
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8 to 10 side dish servings
Preparation Time: 25-30 minutes

  • 2 tablespoons coconut oil
  • 4 cloves garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 2 cups soft or brown Jasmine Rice, rinsed
  • 3/4 cup coconut milk*
  • 2 1/2 cups water (adjust as needed)
  • Salt to taste

Sauté garlic and ginger in oil briefly. Add rice, stir well. Add coconut milk, water and salt.

Bring to a boil, stir quickly, reduce heat and simmer covered for 15 minutes. Remove from heat and let sit covered for 5 minutes or more.

Note: Very good with chicken breast added to it while simmering. Makes great leftovers. Yum!

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by RuthAnn, Key Largo, FL

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
I can see trying this with my grain-free cauliflower rice. Maybe instead of coconut milk and water, adding a little coconut cream concentrate. My mind is off and running! Thanks for the idea!
# Posted By Debra | 2/27/12 11:19 AM

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