Prep 10 mins
Cook 30 mins
Creamy coconut combined with a little bite from red pepper flakes and ginger, create a delicious rice dish to accompany a wide range of entrees.
- 1 cup uncooked basmati rice or 1 cup jasmine rice or 1 cup long grain rice
- 1 (14 ounce) can coconut milk
- 1⁄4 cup water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄8 teaspoon turmeric
- 1 teaspoon finely chopped fresh ginger
- finely chopped crystallized ginger (optional)
- sliced almonds (optional)
- Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
- Stir well to combine.
- Cook over medium high heat, stirring until mixture comes to a low boil.
- Immediately reduce heat to low.
- Cover and cook for about 18 minutes.
- Fluff with a fork.
- The cover, and let sit for 5 more minutes.
- Garnish the finished rice with the candied ginger and the sliced almonds.
I did this in a rice cooker and experienced a few problems. I would probably be best advised to follow the recipe. However, I corrected the problems and found the extra work to be well worth while. Coconut milk and rice are just a natural match. Great side dish. Thanks Geema.
What a nice change of pace from the usual rice side dish! This was wonderful, Geema! Nice and creamy from the coconut milk (I used 'lite') and the tumeric gives it a nice color. Ginger and pepper flakes give it just a little extra flavor but not too much. I used brown rice instead of white, so did have to cook it a little longer. This would go so well with an Asian-inspired meal, and I'm off to find something... Thai maybe, to have with my leftovers. Thanks Geema, for the great recipe!
I loved it. Great simple flavors. I did add almonds, but I toasted them. And I didn't add the crystallized ginger, but would of. It just - it worth going to the store for just the garnish. If I had company I would of, and I know it would of been very good.
1 change and 1 suggestion.
- I did add a bit of cilantro for a little color and a bright flavor with the rich coconut milk. Just 1 1/2 teaspoons. I enjoyed the bright flavor.
- I would of added maybe just a scallion diced, but didn't have any. Just a bit of fresh bright green color to me is all I needed.
Second, I followed cooking directions for the rice that was on my package. I used basmati. I checked my long grain, basmati and jasmine and they all had different times, so I think maybe that is why people said it took longer to cook. My package direction said 25 and that is just about how long it took.
I think it is just common sense to check. Not all stoves or pots cook the same. As is no rice directions are the same. I just cooked until tender. Cooking times to me are a guideline and should be used that way.
Also, follow the ingredients as is. A recipe like this really benefits from fresh ginger and the red pepper flakes. That is what sets this aside from other rice dishes.
Very nice dish. I served it with a Thai chicken and loved it. Have just a bit leftover for lunch tomorrow. I sliced up the little bit of leftover chicken for a perfect light lunch.
Thx for a nice recipe