Name: Coconut Rice with Ginger
Prep time: 5 min
Cook time: 18 min
Ingredients: 1.5 cups long grain rice; 1 can coconut milk (13.5 oz); 2 tbsp sugar; 1 tsp salt; 1.5 cups water; 1/4 cup flaked coconut (unsweetened, optional); 2 tsp fresh ginger (minced); 1/2 cup flaked coconut (unsweetened, toasted, for topping)

Our Coconut Rice with Ginger recipe takes ordinary long-grain rice and kicks it up a notch with a sweet coconut flavor and a hint of ginger. It is the perfect side for our Huli Huli Chicken Skewers or your favorite stir fry.

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When I first served this Coconut Rice with Ginger recipe to my family, my son kept asking, “what is in this rice?! It is so good!” The look of it is a little deceiving because it just looks like white rice! You’ll be pleasantly surprised with the first bite!

Ingredients for Coconut Rice with Ginger:

1.5 cups jasmine or long grain rice
13.5 oz can Coconut Milk
2 Tbsp. sugar
1 tsp. salt
1.5 cups water
2 tsp. ginger, minced
1/4 cup unsweetened flaked coconut (optional)
1/2 cup unsweetened flaked coconut, toasted, for topping

I will mention that the flaked coconut does add a coconut texture to the rice. If you like that, add it as is. If not, you can either chop the flaked coconut until fine or omit it. The rice will be yummy either way.

If you’ve never used canned coconut milk before, you are in for a treat! The fat solidifies on the top so when you open the can you will want to stir it all together. That fat is what will make your Coconut Rice with Ginger nice and creamy. Fresh ginger is always wonderful and I like to keep some in the freezer. When frozen it keeps longer and is easier to grate/zest right into any recipe. But, for this recipe, I went with convenience and used squeeze ginger that I keep in the fridge.

FIRST THINGS FIRST:

Measure your rice and put it in a mesh colander and rinse until the water runs clear. This step removes much of the starch on the outside of the rice and is what will make this rice turn out FLUFFY and not gummy. I wouldn’t skip it. The type of rice you use will also determine the final texture. Long grain rice such as basmati and jasmine keep their structure more than white rice.

ADD THE GOOD STUFF:

To a saucepan add your water, coconut milk, sugar, salt, ginger, coconut flakes (if using), and the rinsed rice. Give everything a good stir and bring to a boil.

SIMMER:

When it comes to a boil STIR it one more time. This will prevent it from sticking to the bottom of the pan. Cover and reduce the heat to low and simmer for 18 minutes until al dente. Remove from heat but keep the pot covered for about 10 minutes. While you’re waiting you can toast up some coconut flakes.

TOASTED COCONUT:

Place 1/2 cup of unsweetened coconut (sweetened would be delicious as well) into a shallow pan. Toast over medium heat until just browned. You want to stir it often and keep an eye on it as it can burn quickly.

FLUFF AND SERVE:

When you are ready to serve your Coconut Rice with Ginger, fluff it with a fork. It is amazing as is, but we love the crunch of the toasted coconut on top. Serve it up with your favorite chicken or stirfry.

Coconut Rice with Ginger topped with toasted coconut.

Close-up of Coconut Rice, Huli Huli Chicken Skewers, and grilled pineapple.

CAN YOU MAKE COCONUT RICE WITH GINGER IN THE INSTANT POT?

Absolutely! Reduce the water to just 1 cup. Add the ingredients to the Instant Pot and Stir. Cook on High Pressure for 5 minutes and allow to naturally release pressure. Easy Peasy!

Let us know if you give this recipe a try! We love to see what you are making. 🙂

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