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Coconut-Ginger Rice

Coconut-Ginger Rice

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Jasmine rice steamed with shallots, ginger, lemon grass and coconut yields a richly aromatic side dish that's perfect with Southeast Asian mains. Rice cooked with all coconut milk was too rich and heavy. A combination of water and coconut milk made for light, fluffy grains. Using unrefined coconut oil reinforced the coconut flavor.

Tip

Don't use the rice without first rinsing and draining. Rinsing removes excess starch that would otherwise make the cooked grains heavy and gluey.

Ingredients
  • 1

    tablespoon coconut oil (preferably unrefined)

  • 2

    medium shallots, halved and thinly sliced

  • 1

    1-inch piece fresh ginger, peeled, sliced into thirds and lightly bruised

  • 1

    lemon grass stalk, trimmed to the lower 8 inches, lightly bruised

  • 1 ½

    cups jasmine rice, rinsed and drained

  • 1 ½

    cups water

  • ½

    cup coconut milk

  • 1

    teaspoon kosher salt

In a large saucepan over medium-high, heat the oil until beginning smoking. Add the shallots and cook, stirring frequently, until lightly browned, 3 to 5 minutes. Add the ginger and lemon grass and cook until fragrant, about 30 seconds.

Stir in the rice, water, coconut milk and 1/2 teaspoon salt, then bring to a simmer. Cover, reduce to low and cook until the rice absorbs the liquid, 15 to 20 minutes. Remove and discard the ginger and lemon grass, then fluff the rice with a fork. Taste and season with salt.

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