Coconut-Ginger Rice

Serving size:
 4 Servings


    • 1 T
    • butter (unsalted)
    • 2 clv
    • garlic (peeled, minced)
    • 2 t
    • ginger (fresh, minced)
    • 1 1⁄2 c
    • jasmine rice (or basmati)
    • 1 c
    • coconut milk
    • 1 1⁄2 c
    • water
    • 1 1⁄2 t
    • salt
30 minutes
Ready in
30 minutes


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

Adapted from


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!


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