Total Time
Prep 15 mins
Cook 35 mins

Ginger Coconut Rice is a great alternative to plain white rice. It pairs very well with Spicy Shrimp Stir-Fry. This recipe comes from Out of the Frying Pan.

Ingredients Nutrition


  1. In a medium saucepan, heat oil over moderately high heat until hot, but not smoking. Sauté ginger for about 2 minutes, stirring frequently. Add rice and cook 2 minutes, stirring frequently.
  2. Add water, coconut milk, bay leaf, salt, Tabasco, and extract. Bring mixture to a boil. Reduce heat to low and cook covered, 20 minutes, or until rice is tender and liquid is absorbed.
  3. Remove pan from heat and sprinkle rice with scallions and cilantro. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf and serve.
Most Helpful

I could find no coconut extract so had to omit it, but the coconut flavor came through well, anyway (it probably helped that I served it with Spicy Shrimp Stir-Fry #280709, which also has coconut milk (I used low-fat coconut milk in both recipes). I eat a lot of rice and am always looking for new delicious ways to cook it--this definitely adds a new twist to my repertoire. Thanks, Doc's Mom.

echo echo May 28, 2008

I added just a touch of cilantro and 1 teaspoon of coconut extract. The flavors of the coconut and cilantro complimented each other for a delicious fluffy rice. Served with Spicy Shrimp Stir-Fry. Made for PAC, Spring 2008

QueenBee49444 May 18, 2008

Very good rice. Flavors are subtle. Went well with some curry we had. I didn't have cilantro, but will make sure to add it next time-also will add extract next time. Thanks for posting!

Outta Here January 27, 2008