Ginger Coconut Rice

READY IN: 50mins
Recipe by Docs Mom

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.

Top Review by echo echo

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 Recipe #280709 #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.

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.

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