Best 10 Ginger Coconut Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in a Culinary Journey with Ginger Coconut Rice: A Symphony of Flavors and Textures**

Embark on a tantalizing culinary adventure with ginger coconut rice, a dish that harmoniously blends the vibrant flavors of ginger and the delicate sweetness of coconut milk, creating a symphony of taste and texture. This delectable dish originates from Southeast Asia, where it has been a staple for centuries. Our collection of recipes will take you on a journey through various renditions of this classic dish, each offering a unique twist that caters to different palates and preferences. From the classic Thai ginger coconut rice to the aromatic Indonesian nasi uduk, and the flavorful Sri Lankan Kiribath, our recipes will guide you in crafting this versatile dish that can be enjoyed as a main course or a delectable side dish.

Here are our top 10 tried and tested recipes!

BASMATI RICE WITH COCONUT MILK AND GINGER



Basmati Rice With Coconut Milk And Ginger image

A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger and scallions? That's borderline transcendent. The ginger doesn't overpower the rice here - you'll taste the mellow coconut first and the kicky notes of ginger second - so it makes an ideal accompaniment to stir-fries and braises.

Provided by Amanda Hesser

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 cups Basmati rice
1 1/2 cups coconut milk
1 cup chicken broth
1 teaspoon kosher salt, more to taste
3 scallions, thinly sliced
2 tablespoons finely chopped ginger
Fresh red chile, sliced, for garnish (optional)

Steps:

  • Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
  • Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 2 grams, Carbohydrate 80 grams, Fat 19 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 16 grams, Sodium 574 milligrams, Sugar 1 gram

SALMON RICE BOWLS WITH COCONUT-GINGER BROTH



Salmon Rice Bowls with Coconut-Ginger Broth image

This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from the Caribbean island nation of St. Vincent and the Grenadines, Rawlston takes inspiration from West Indian flavors and techniques to build his modern fast-casual bowls. We love how he pours coconut broth around the outside of a rice bowl, and borrowed that technique (but not his recipe), then simplified and streamlined a home cook-friendly version. Spreading mayonnaise on top of the salmon fillets helps the spiced panko stay put and keeps the fish moist while it roasts.

Provided by Anna Stockwell

Categories     Salmon     Breadcrumbs     Paprika     Mayonnaise     Coconut     Ginger     Lime     Chickpea     Bean     Kale     Rice     Dinner     Quick and Healthy     Dairy Free     Fish

Yield 4 servings

Number Of Ingredients 20

For the Salmon:
3 Tbsp. virgin coconut oil
1/2 cup panko (Japanese breadcrumbs)
1/2 tsp. freshly ground black pepper
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1 1/4 tsp. kosher salt, divided
4 (4-6-oz.) salmon fillets
2 Tbsp. mayonnaise
For the Broth, Beans and Greens, and Assembly:
1 (14.5-oz.) can coconut milk
2 Tbsp. finely grated ginger (from one 3" piece)
1 tsp. sugar
1 1/2 tsp. kosher salt, divided
1 Tbsp. fresh lime juice
2 Tbsp. virgin coconut oil
1 (14.5-oz.) can chickpeas, kidney beans, or black beans, drained, rinsed
1 bunch curly kale, stems removed, torn into small pieces
4 cups steamed rice
Lime wedges (for serving)

Steps:

  • Cook the Salmon:
  • Preheat oven to 400°F. Heat oil in a large skillet over medium until melted. Add panko, pepper, paprika, cayenne, and 1/2 tsp. salt. Cook, stirring constantly, until panko is golden brown, 2-3 minutes. Transfer to a paper-towel-lined plate. Wipe skillet clean; reserve for beans and greens.
  • Line a quarter sheet pan or other small rimmed baking dish with parchment paper, then arrange salmon fillets skin side down; season with remaining 3/4 tsp. salt. Using a small spoon or offset spatula, spread mayonnaise across salmon, then sprinkle spiced panko over, pressing lightly to adhere. Roast until salmon is opaque, 8-10 minutes.
  • Make the Broth and Beans and Greens and Assemble:
  • Heat coconut milk, ginger, sugar, 1 tsp. salt, and 1/4 cup water in a small pot over medium and bring to a boil. Immediately remove from heat and stir in lime juice.
  • Heat oil in reserved skillet over medium until melted. Add beans and kale, then cover pan and cook, stirring once halfway through, until kale is wilted, 2-3 minutes. Season with remaining 1/2 tsp. salt and stir to combine.
  • Divide rice among bowls, then top with beans and greens mixture. Using a fish spatula, lift each fillet up off its skin-the skin will stick to the paper-and arrange in each bowl. Pour in coconut broth. Serve with lime wedges alongside.

COCONUT-GINGER RICE WITH CHICKPEAS AND CHILES



Coconut-Ginger Rice with Chickpeas and Chiles image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
1 Fresno chile, sliced
One 2-inch piece ginger, grated
1 bunch scallions, whites and greens thinly sliced
2 cups chicken stock
1 cup white rice
3/4 cup unsweetened coconut
Zest and juice of 1 lime
1 can chickpeas, drained
1/2 cup chopped fresh cilantro

Steps:

  • Heat the butter in a saucepot over medium heat. Add the chiles, ginger and whites of the scallions and stir 2 minutes. Add the chicken stock, rice, coconut and lime zest. Bring to a boil, then reduce the heat to a simmer and cover. Cook 17 to 18 minutes. Add in the chickpeas in the last 5 minutes of cooking. Finish the rice by stirring in the lime juice, the greens of the scallions and cilantro.

COCONUT RICE NOODLES WITH GINGER AND TURMERIC



Coconut Rice Noodles with Ginger and Turmeric image

Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.

Provided by Chris Morocco

Categories     Bon Appétit     Curry     Dinner     Noodle     Coconut     Garlic     Ginger     Honey     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 12

Kosher salt
5 oz. rice vermicelli
2 Tbsp. virgin coconut oil or vegetable oil
1 small red onion, thinly sliced
4 garlic cloves, thinly sliced
1 (1") piece ginger, peeled, finely grated
1 tsp. ground turmeric
1 tsp. coarsely ground black pepper, plus more
1 (13.5-oz.) can unsweetened coconut milk
1 1/2 tsp. honey
1 Tbsp. fish sauce
Toasted unsweetened shredded coconut (for serving)

Steps:

  • Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
  • Meanwhile, heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes. Add ginger, turmeric, and 1 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and 1/4 cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.
  • Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.

THAI GARLIC GINGER COCONUT RICE



Thai Garlic Ginger Coconut Rice image

Recipe from "A Taste of Thai." A delicious combination of flavors that will complement many dishes.

Provided by southernmomma

Categories     Rice

Time 32m

Yield 8 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
4 garlic cloves, crushed
1 tablespoon fresh ginger, grated
2 cups jasmine rice
3/4 cup coconut milk
2 1/2 cups water
1 pinch salt, to taste

Steps:

  • In saucepan over medium low heat, add vegetable oil, garlic and ginger. Sauté 3 minutes, being careful not to burn garlic.
  • Add Jasmine Rice and stir until well coated.
  • Add Coconut Milk, water and salt. Bring to a boil.
  • Give one quick stir. Cover and reduce heat to lowest setting. Cook for 15 minutes.
  • Remove from heat. Let sit covered an additional 5 minutes before serving.

GLUTEN-FREE COCONUT GINGER RICE



Gluten-Free Coconut Ginger Rice image

This sweet yet savory side dish is a quick and easy way to bring Island flavors to mealtime.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2/3 cup reduced-fat (lite) coconut milk (not cream of coconut)
1 tablespoon grated gingerroot
1/2 teaspoon salt
1 1/3 cups uncooked regular long-grain rice
1 teaspoon grated lime peel
3 medium green onions, chopped (3 tablespoons)
3 tablespoons flaked coconut, toasted
Lime slice

Steps:

  • Heat broth, coconut milk, gingerroot and salt to boiling in 3-quart saucepan over medium-high heat. Stir in rice. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until rice is tender and liquid is absorbed; remove from heat.
  • Add lime peel and onions. Fluff rice, lime peel and onions lighly with fork to mix. Garnish with coconut and lime slices.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg

GINGER COCONUT RICE



Ginger Coconut Rice image

Ginger Coconut Rice is a great alternative to plain white rice. It pairs very well with Spicy Shrimp Stir-Fry. This recipe comes from Out of the Frying Pan.

Provided by Docs Mom

Categories     Long Grain Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1 teaspoon fresh ginger, julienne strips peeled
1 1/2 cups long-grain rice, rinsed well in several changes of water and drained
1 3/4 cups water
1/3 cup canned unsweetened coconut milk
1 small bay leaf
1/2 teaspoon salt
Tabasco sauce
2 scallions, minced (optional)
2 tablespoons fresh cilantro, minced (optional)
1 teaspoon coconut extract (Coconut extract gives this dish a nice kick, but leave if out if you want a milder flavor, or if you) (optional)

Steps:

  • In a medium saucepan, heat oil over moderately high heat until hot, but not smoking. Sauté ginger for about 2 minutes, stirring frequently. Add rice and cook 2 minutes, stirring frequently.
  • Add water, coconut milk, bay leaf, salt, Tabasco, and extract. Bring mixture to a boil. Reduce heat to low and cook covered, 20 minutes, or until rice is tender and liquid is absorbed.
  • Remove pan from heat and sprinkle rice with scallions and cilantro. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf and serve.

GINGER COCONUT RICE PUDDING



Ginger Coconut Rice Pudding image

A little bit of comfort food with a fresh twist. Great finish for a spicy Thai meal or serve with a mango and almost get away with calling it a healthy snack :-)

Provided by VNess

Categories     Dessert

Time 2h55m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup white basmati rice
1 (14 ounce) can coconut milk
1 1/4 cups low-fat milk
1/2 cup sugar
1 pinch salt
2 tablespoons fresh ginger, grated (or finely minced)

Steps:

  • In a bowl, soak uncooked rice in cold water for 30 minutes. Drain.
  • In a 3-quart, heavy-bottom saucepan, bring coconut milk, milk, rice, sugar, and salt to a boil. Gently simmer, uncovered, stirring occasionally for 25 minutes until thick. Remove pan from heat.
  • Stir ginger into the pudding and refrigerate at least 2 hours and up to 3 days.
  • Serve plain or with fresh sliced mango.

Nutrition Facts : Calories 207.8, Fat 9.9, SaturatedFat 8.4, Cholesterol 1.9, Sodium 63.1, Carbohydrate 27.9, Fiber 1.6, Sugar 17.8, Protein 3.6

THAI CASHEW COCONUT RICE WITH GINGER PEANUT SAUCE RECIPE - (4.2/5)



Thai Cashew Coconut Rice with Ginger Peanut Sauce Recipe - (4.2/5) image

Provided by cdboss

Number Of Ingredients 22

For the Coconut Rice:
1 1/2 cups dry jasmine rice
1 (15 oz) can unsweetened coconut milk
1 clove garlic, minced
1 teaspoon salt
1 cup water
For the Salad:
2 red bell peppers, finely chopped
1 red cabbage, shredded
1 1/2 cups shredded carrots
1 small red onion, finely diced
1 cup cilantro, chopped
3/4 cup green onions, thinly sliced
1 cup cashews, finely chopped
For the Ginger Peanut Sauce:
1/3 cup peanut butter
2 tablespoons honey
3 teaspoons freshly grated ginger
2 tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin
Lime wedges

Steps:

  • Rinse the dry rice well until the water runs clear. In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring to a boil. Once the pot reaches a rolling boil, reduce heat to low and let simmer for 30 minutes. After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes. As you wait for the rice, make the peanut sauce. In a small, microwave-safe bowl, combine the peanut butter and honey. Microwave for 15 seconds, or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again. Thin as desired with water. Fluff the rice and combine it with the chopped vegetables and cashews (I reserve a few whole cashews to garnish with, but it's not necessary). Drizzle with a bit of the Ginger Peanut Sauce and taste-- you most likely will not need to use all of it. Serve with lime wedges.

COCONUT GINGER RICE



COCONUT GINGER RICE image

Yield 4 servings

Number Of Ingredients 8

1 cup long grain or jasmine rice
2 1/2 cups water
1 tsp kosher salt
1 tsp ground ginger
1/4 cup flaked sweetened coconut
1 tbsp coconut butter
1 jalepeno, finely chopped
1/2 cup chopped cilantro

Steps:

  • In a meduim saucepan, bring water to a boil. Add all ingredients except cilantro and bring to a simmer on low heat. Simmer for 20 minutes or until rice is tender and water is absorbed. Fold in cilantro and let stand 5 minutes. Add additional water if rice is too dry. Taste for salt and add if needed. To serve, sprinkle with toasted coconut or chopped almonds.

Tips:

  • Choose the right type of rice: Basmati or jasmine rice are good choices for this recipe, as they have a light and fluffy texture.
  • Soak the rice: Soaking the rice for 30 minutes before cooking helps to remove excess starch and results in a more tender texture.
  • Use fresh ginger and coconut: Fresh ginger and coconut add the best flavor to this dish. If you don't have fresh ginger, you can use 1 teaspoon of ground ginger, but the flavor will be less intense.
  • Don't overcook the rice: Rice is done cooking when it is tender and has absorbed all of the liquid. Overcooking will make the rice mushy.
  • Garnish with fresh herbs: Fresh cilantro, mint, or basil add a nice pop of color and flavor to this dish.

Conclusion:

This ginger coconut rice is a delicious and easy-to-make side dish that is perfect for any occasion. It is packed with flavor and is sure to please everyone at the table. Serve it with your favorite curry, stir-fry, or grilled meats.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #low-protein     #healthy     #side-dishes     #rice     #caribbean     #easy     #central-american     #vegan     #vegetarian     #dietary     #low-in-something     #pasta-rice-and-grains     #long-grain-rice     #3-steps-or-less

Related Topics