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Ginger Coconut Rice

photo: Scott Phillips

Servings: 4

The addition of coconut milk and fresh ginger and garlic makes a basic pot of rice so much more interesting. Serve with stir-fries and curries.


  • 1/2 Tbs. unsalted butter
  • 1 Tbs. minced fresh ginger
  • 1 clove garlic, minced
  • 1 cup jasmine rice, rinsed and drained
  • 3/4 cup well-shaken coconut milk
  • Kosher salt
  • 1/2 tsp. granulated sugar
  • 1 tsp. finely grated lime zest, more for garnish

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 9
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 5
  • Sodium (mg): 220
  • Carbohydrates (g): 38
  • Fiber (g): 1
  • Sugar (g): 1
  • Protein (g): 4


  • Melt the butter in a heavy 4-quart saucepan over medium heat. Add the ginger and garlic, and cook, stirring, until just fragrant. Add the rice  and cook, stirring, for 1 minute. Add the coconut milk, 3/4 cup water, 3/4 tsp. salt, and the sugar, and bring to a boil over medium-high heat. Stir in the lime zest. Reduce the heat to low, cover, and simmer until the rice is tender, about 15 minutes.
  • Let stand off the heat, covered, for 5 minutes. Fluff with a fork, top with more zest, if you like, and serve.


Rate or Review

Reviews (2 reviews)

  • spyce | 04/29/2018

    This is a flavorful and delicious recipe. The only changes I made were to use lemon zest instead of lime zest, and I added in about a tablespoon of fresh chopped cilantro.

  • JackCat | 06/12/2017

    This recipe is easy with fantastic soft flavor.

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