Coconut-Ginger Rice

3 Reviews
ADD YOUR REVIEW
Photo: Jason Wallis; Styling: Cindy Barr
Yield
Serves 4 (serving size: about 1/2 cup)
By Ivy Manning
August 2013
RECIPE BY Cooking Light

Don't settle for plain white rice when you can serve Coconut-Ginger Rice. This side dish is full of flavor thanks to fragrant jasmine rice, fresh ginger, coconut milk, and cilantro.

Ingredients

  • 1 cup water
  • 1/2 teaspoon minced peeled fresh ginger
  • 1/4 teaspoon salt
  • 1 bay leaf
  • 1 cup uncooked jasmine rice
  • 1/4 cup light coconut milk
  • 2 tablespoons chopped fresh cilantro

Nutritional Information

  • Calories 194
  • Fat 1.2g
  • Satfat 0.8g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 0.0g
  • Carbohydrate 0.0g
  • Fiber 0.0g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 153mg
  • Calcium 0.0mg

How to Make It

Bring water, ginger, salt, and bay leaf to a boil in a small saucepan. Add rice and coconut milk to pan; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed and rice is done (about 15 minutes). Discard bay leaf; fluff rice. Stir in chopped fresh cilantro.

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Ratings & Reviews

erikisst's Review

j2haynes
August 14, 2013
I thought it paired well with the steak and mango/chile salad. Next time I will add a tad more ginger and maybe a bit more milk. It tasted great but thought it could use just a bit more umph.

Belladonna714's Review

erikisst
August 09, 2013
I thought this was delicious. I used brown jasmine rice so I had to adjust the liquid and cook time a bit but the extra nutrition was well worth the extra time! This paired perfectly with the Grilled Sirloin Steak with Mango and Chile Salad from the same issue.

j2haynes's Review

Belladonna714
August 07, 2013
Very light creamy taste. Nice side dish.