Easy Coconut Ginger Rice
This Coconut Ginger Rice is light, fluffy, delicious, and flavorful. It's one of our favorite quick and easy side dishes. This recipe makes a large batch perfect for large families, make ahead meal prep, or a dinner party. If you need less, it can easily be reduced by half.
Equipment
- 1 Large Stockpot
Ingredients
- 3 cups Jasmine rice, rinsed well
- 1 tablespoon fresh ginger, minced
- 2 13.5 ounce cans of coconut milk* see notes
- 2 cups water, cold
- 2 teaspoons kosher salt, see notes
- 1/2 teaspoon turmeric
- 1 teaspoon Korean chili flakes
- 1 bay leaf
Instructions
- Prep your rice, ginger, and other ingredients.
- Add everything to a large stockpot. Give it a stir. Just a few times, enough to combine.
- Turn the heat to medium. As soon as it starts to simmer, add the bay leaf and turn the heat to low and cover with a lid.
- Cook for 25 minutes. Do not remove the lid during cooking. After 25 minutes, leave the lid on. Turn the heat off and let rest for 10-15 minutes. If you have an electric stove, take it off of the hot burner. If you have a gas stove, you are ok to leave it where it is.
- After it has finished, fluff the rice with a fork and serve with more Korean chili flakes.
Notes
Nutritional values and servings are estimates only.
* To reduce the amount of coconut milk, add one can then fill the empty can with cold water and pour into the rice to make up the liquid difference.
*If using table salt instead of Kosher, reduce the amount to 1 1/2 teaspoon or to taste.
Nutrition
Calories: 204kcalCarbohydrates: 45gProtein: 4gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 474mgPotassium: 74mgFiber: 1gSugar: 0.1gVitamin A: 60IUVitamin C: 0.1mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!