Ginger Coconut Rice
This simple brown rice side dish is embellished with coconut milk, garlic, and ginger. It goes well with bean dishes and vegetable curries. Do try using brown Basmati or an exotic rice blend for a more aromatic and visually appealing dish. Photos by Rachael Braun.
- 2 cups water
- 15-to 16-ounce can light coconut milk
- 1 1/2 cups brown, brown Basmati, or exotic rice blend
- 3 to 4 cloves garlic, finely minced
- 1 tablespoon grated fresh ginger, or to taste
- 1 to 2 teaspoons ground cumin, to taste
- 1/2 teaspoon curry powder
- 1/4 cup chopped fresh cilantro
- 2 scallions, thinly sliced
- 1 cup steamed frozen green peas, optional
- Salt and freshly ground pepper to taste
Combine the water and coconut milk in a large saucepan and bring to a rapid simmer.
Stir in the rice, garlic, ginger, cumin, and curry. Lower the heat, Cover, and simmer gently until the water is absorbed, about 30 minutes. If the rice isn’t done to your liking, add 1/2 cup more water and simmer until absorbed.
Remove from the heat. Stir in the cilantro, scallions, and optional green peas. Season with salt and pepper and serve.
- For more ways to use brown rice, explore Classic Rice Dishes.