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Coconut-Ginger Rice

Prep time
30 mins
Side dishes
Special Diets
Food Allergies
Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free

Adapted from


Twenty minutes of cooking will yield the most delicious, fragrant, and fluffy rice you've ever had.


1 Tbutter (unsalted)
2 clvgarlic (peeled, minced)
2 tginger (fresh, minced)
1 1⁄2 cjasmine rice (or basmati)
1 ccoconut milk
1 1⁄2 cwater
1 1⁄2 tsalt


In a medium saucepan over medium heat, melt the butter. Add the garlic and ginger, and cook about 1 minute, until fragrant and barely golden. Add the rice, and sauté in butter for 1 minute. Pour in the coconut milk and water, sprinkle with salt, and stir to combine. Reduce the heat to low, cover, and cook, undisturbed, for 18-20 minutes, until the liquid is absorbed and the rice is tender. Remove from heat, and let stand, covered, for one minute, then fluff with a fork, and serve!