This fluffy and flavorful coconut rice made with coconut milk, unsweetened coconut flakes, and a bit of ginger proves that simple sides don’t have to taste boring.
This Is an Easy and Versatile Way to Jazz Up Plain White Rice
I have a couple of rice recipes I turn to often when I’m in need of a quick and easy side, like my perfectly cooked white rice recipe , cilantro lime rice, and Greek lemon rice, but I’m always looking for ways to jazz things up. And this coconut ginger rice does indeed get jazzy.
This recipe gives a nod to the flavors of Thai and Indian cuisines with the addition of creamy coconut milk, fragrant ginger, and unsweetened coconut flakes for added texture and nuttiness. A zip of lime is tasty but totally optional and you can skip the ginger if you prefer, but I think it adds a flavorful accent.
This coconut rice goes well with just about any main dish or as the base for rice bowls, but is especially tasty with crispy baked garlic shrimp, my chana masala, or Thai chicken and cucumber salad, just to name a couple of ideas.
Enjoy!
Here’s What You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Rice — Stick with jasmine rice or other long-grain white rice.
- Fresh ginger — Ground ginger won’t provide the same depth of flavor, so stick with finely minced fresh ginger. (You can stick a whole knob of ginger in the freezer and grate off just a bit at a time as needed, FYI.)
- Coconut milk — Rice cooked in coconut milk is creamier, richer, and has time to soak up the coconut flavor. For the best results, use full-fat coconut milk sold in a can (but not coconut cream).
- Unsweetened coconut flakes — Add texture and even more pure coconut flavor.
- Lime — Optional buy recommended.
- Green onion — The perfect finishing touch.
NOTE: Some types of rice require a longer cook time than others, so if using something other than a long-grain white rice here, check the package instructions, do the math, and adjust the cooking time if needed.
How to Make Rice with Coconut Milk
The method for cooking perfectly fluffy white rice is the basis for this coconut rice where coconut milk subs in for half of the amount of water.
- Rinse the rice. This is super important because rinsing the rice removes any lingering dirt as well as the surface layer of starch. If you skip this step, your rice will turn out gummy and clumpy versus fluffy.
- Sauté the ginger. We’re waking up its fragrant flavor while remove some of its pungent bite.
- Add the coconut milk, water, and unsweetened coconut flakes. The coconut flakes soften as they cook with the rice, adding more coconut flavor and texture to the dish.
- Simmer for 20 minutes. Since we’re cooking the rice in coconut milk, it will take longer to cook than your average steamed rice in water.
- Let it rest! This is the crucial step for achieving perfectly fluffy rice. It continues to steam off the heat so that as it cools the grains become firmer, avoiding the dreaded clump. Stirring the grains too soon while they’re still hot and wet results in gummy rice.
- Rest, fluff, season. Add a squeeze of lime and chopped green onion if you’d like. I like, so I do.
Additions and Substitutions
- If using brown rice, cook the rice for 15 minutes longer
- For even more coconut flavor, use unrefined coconut oil instead of canola oil
- Add ½ teaspoon of curry powder to the liquid
- For extra lime flavor, add some zest
- Diced mango or pineapple would be a tasty addition
- Add garnishes like freshly chopped cilantro or Thai basil
- Add a dash of fish sauce or soy sauce
- For a little sweetness, add a pinch of sugar or a bit of honey or maple syrup
What to Serve With Coconut Rice
- Simple Roast Chicken
- Blackened Salmon
- Chana Masala with Spinach
- Hawaiian Chicken Skewers
- Thai Chicken Larb
- Thai Baked Turkey Meatballs
- One-Pan Soy Ginger Glazed Chicken
- Thai Beef Curry
Heidi’s Tip: This fragrant coconut milk rice is also a favorite of mine for building Buddha bowls.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Coconut Ginger Rice Recipe
Ingredients
- 1 ½ cups long grain white rice (I prefer jasmine rice)
- 1 tablespoon canola oil
- 1 tablespoon minced ginger
- 1 (15-ounce) can coconut milk
- 1 cup water
- ⅓ cup unsweetened coconut flakes
- big pinch kosher salt
- 1 lime , juiced (if desired)
- 1 green onion , thinly sliced
Instructions
- Rinse the rice. Rinse the rice in a bowl of cool water then drain. Repeat three times or until the water is no longer cloudy.
- Cook the ginger. In a large pot, heat the oil on medium-high. Add the ginger and cook for 1-2 minutes, stirring occasionally.1 tablespoon canola oil, 1 tablespoon minced ginger
- Cook the rice. Add the rinsed rice, 1 cup water, a big pinch of kosher salt, the coconut milk (shaking the can before opening), and the coconut flakes. Bring to a boil then reduce to low and cover with a lid. Simmer for 20 minutes.1 ½ cups long grain white rice, 1 (15-ounce) can coconut milk, 1 cup water, ⅓ cup unsweetened coconut flakes, big pinch kosher salt
- Let rest. Turn off the heat and let the rice sit with the lid on for 10 minutes.
- Fluff and serve. Fluff the finished rice with a fork. Add a squeeze of lime juice if desired and sprinkle with the green onion.1 lime, 1 green onion
Notes
Nutrition
More Ways to Flavor Your Rice
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