Coconut Ginger Rice: How to Make this Easy and Versatile Side Dish

There was a long time that I thought I didn’t like rice but it turns out, I was just bored of it. My mom is not a great cook, but she could whip up some mean white rice. And that’s exactly what it was; white rice and butter. Now, I think rice has a place on the dinner table, but I think needs a bit more zhuzh-ing up. Enter my coconut ginger rice.

Coconut ginger rice is the perfect answer to dull white rice. It’s also a great accompaniment to Asian inspired recipes, like my seared tuna with mango sauce. But, this rice could really go with anything. It has a hint of coconut, some spicy notes from ginger and garlic, and of course a touch of acidity from a dash of rice vinegar. It’s got it all and adds umami deliciousness to anything else you are cooking.

Serves 4

Ingredients:

1 cup of white rice

1 tablespoon of sesame oil

2 cups of water

1 teaspoon of each rice vinegar and soy sauce

1 garlic clove, minced

1/2 cup of coconut milk

1 thumb of ginger minced

Instructions:

1. In a sauce pan with a lid, heat the sesame oil over medium heat. Add the ginger and garlic and sauté for about 1 minute.
2. Add rice and toast for another minute before adding the coconut milk, soy sauce, and rice vinegar. Stir to combine.
3. Stir in the water and add about 1 teaspoon of salt. Allow the mixture to come to a simmer.
4. Once it simmers, reduce the heat to low and cook for 20 minutes or until the liquids are absorbed.

If you like this coconut ginger rice recipe, try my gluten free rice pilaf and cilantro rice!