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Coconut Rice

Servings: 4

Cooking fragrant jasmine rice in a mix of coconut milk and water gives this simple side dish a luxurious, rich texture that dresses up any stir-fry or Asian-inspired main.


  • 1-1/2 cups jasmine rice or long-grain white rice 
  • 1-1/2 Tbs. minced fresh ginger
  • 2 Tbs. canola oil
  • 3/4 cup unsweetened coconut milk (preferably not “lite”)
  • 3/4 tsp. kosher salt


  • Rinse the rice in three changes of cold water, or until the water becomes only slightly cloudy from the rice. Drain well in a sieve.

    Heat the ginger with the oil in a small (2-qt.) saucepan over medium-high heat until it begins to sizzle steadily and becomes fragrant, 1 to 2 minutes. Add the rice and cook, stirring, until the grains and ginger start to brown in places, about 2 minutes. Stir in the coconut milk, 1-3/4 cups water, and the salt. Bring to a boil and then reduce to a simmer. Cook until the liquid has reduced to about the same level as the top of the rice, 5 to 7 minutes. Cover, reduce the heat to low, and cook without disturbing the rice until the liquid is absorbed and the rice is tender, 15 minutes.


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Reviews (4 reviews)

  • TheIneptChef | 07/18/2017

    This one is another Fine Cooking Triple Threat: Easy, Yummy, and Highly Presentable! Three teenage boys made short work of the output!

  • Krispie | 06/08/2016

    I went light on the ginger and the rice was perfect for my taste.

  • joannalynn60 | 07/27/2013

    Excellent dish! Used brown jasmine rice, which of course took much longer to cook, but it was still great! Made with the seared-salmon with ginger butter and the peas with mint. Everything worked together wonderfully!

  • 405tulips | 03/19/2012

    This recipe makes a simple, but delicious rice dish.

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