Coconut Ginger Rice

Why serve boring white rice when this flavorful version goes with almost any grilled meat?  Or make it as a cold-weather comfort food with carnitas.

Coconut Ginger Rice
Recipe Type: Side
Author: Inspired by [url href=”http://bluemesagrill.com/” target=”_blank”]Blue Mesa Grill[/url]
Serves: 12 servings
  • 3/4 cup butter
  • 3 inch piece of ginger, peeled and roughly chopped
  • 10 cloves garlic, peeled
  • 1 medium yellow onion, roughly chopped to fit in processor
  • 3 cups white rice, preferably basmati or jasmine
  • 3/4 cup unsweetened coconut milk
  • 5 cups low-sodium chicken broth
  • salt and pepper to taste
  • 3 tablespoons chopped basil or mint
  1. Melt butter in large saucepan over medium heat.
  2. Place onion in food processor and pulse until finely chopped. Add onion to pan and sauté.
  3. While onion is cooking, place garlic and ginger in food processor and process until finely minced. Add to onion mixture and cook 2-3 minutes, making sure garlic does not brown.
  4. Add the rice to pan and stir until the grains are well-coated.
  5. Add the coconut milk, broth and 1 teaspoon salt and bring to boil. Reduce the heat, cover and simmer approximately 20 minutes until all the liquid is absorbed.
  6. Remove rice from heat and let it sit for about 5 minutes. Gently stir in chopped basil or mint (which can also be prepared in the food processor) and fluff with a fork.

Coconut ginger rice

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