Community Pick
Coconut Ginger Rice
"Great side dish, just a little bit different."
photo by PaulaG
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 cups chicken broth
- 1⁄2 cup reduced-fat coconut milk
- 2 teaspoons grated ginger
- 1 cup uncooked rice
- 1⁄2 teaspoon grated fresh lemon rind
- 2 green onions, chopped
- 2 tablespoons flaked coconut, toasted
- lemon slice (to garnish)
directions
- Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat.
- Stir in rice.
- Heat to boiling, reduce heat.
- Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
- Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.
- Garnish with coconut and lemon slices.
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Reviews
-
This is extremely smooth and creamy - almost reminds me of risotto in texture. I used short-grain rice and a 1:1 mix of water and broth, instead of 2 cups of broth. Makes a good side dish or a lunch with some fruit. -
Something a little different, but very tasty. Liked the creaminess of the rice, and the hint of ginger. I served this with a tomato chicken dish I make. Thanks for posting. =) -
This recipe was so delicious! The flavor was fantastic! Served as a side with #49145 Thai Pork Curry. -
Creamy, but need to up the ginger and lemon next time. Served with soy coconut chicken, cucumber salad and stir fry bok choy. A keeper. -
Such a delicious recipe! I only made one change, and that was to omit the green onion and lemon rind, and to stir in 2 tablespoons of orange marmalade instead. I also added salt and pepper. This is the PERFECT mix of sweet and savory! I did taste the rice before stirring in the orange, and it was fabulous without it too! I served it with Recipe#240430, which is the reason I added the orange marmalade, to compliment the flavors, and with steamed carrots, cauliflower, and broccoli. I did use Jasmine rice, and I had exactly 1/2 cup coconut milk left from my can! It was a wonderful meal that I will absolutely repeat!
see 24 more reviews
Tweaks
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Such a delicious recipe! I only made one change, and that was to omit the green onion and lemon rind, and to stir in 2 tablespoons of orange marmalade instead. I also added salt and pepper. This is the PERFECT mix of sweet and savory! I did taste the rice before stirring in the orange, and it was fabulous without it too! I served it with Recipe#240430, which is the reason I added the orange marmalade, to compliment the flavors, and with steamed carrots, cauliflower, and broccoli. I did use Jasmine rice, and I had exactly 1/2 cup coconut milk left from my can! It was a wonderful meal that I will absolutely repeat!
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I made this for the fourth week of my 2008 One-A-Week cookbook. I made it in the same manner as PaulaG (with the exception of my rice being calrose rice instead of basmati) because I did not have coconut milk on hand, but I did have coconut extract. This was a very interesting take on simple rice for a side dish. I would like to try it again with either basmati or jasmine rice next time. My boyfriend said he really enjoyed it and would eat it again! Thanks for posting!
RECIPE SUBMITTED BY
Sueie
Brisbane
Work in hospitality, enjoy music, reading and cooking. Passion is honest and realiable people with a sense of humour. Pet peeve - bad manners. Very partial to all styles of asian food.
