I think you’ll find that this Coconut Ginger Rice recipe with a couple of surprise ingredients will be a favorite at your next dinner.
This isn’t your everyday coconut rice recipe. A couple of special added ingredients to this coconut ginger rice are sushi ginger (you know… the kind that comes with your sushi) and pesto. That means there are some incredible flavor components going on in this fabulous rice side dish! Rice can sometimes be kind of boring, but this rice is not boring at all.
Ingredients needed:
- butter
- sushi ginger
- minced garlic
- onion
- Jasmine rice
- full fat coconut milk
- water
- kosher salt and white pepper
- pesto sauce
You can locate sushi ginger easily at your market’s sushi counter. If they don’t sell a little tub of it, you can ask the sushi guy and he’ll give you some (especially if you’re really nice and you tell him how good his sushi looks.)
How to make Coconut Ginger Rice:
The complete, printable recipe is at the end of this post.
Melt butter in medium-sized skillet over medium heat. Add ginger, garlic and onions, stir frequently until onions are transparent. Add the rice, stirring it frequently until well-coated. Add coconut milk, water, salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for approximately 20 minutes (until the liquid is absorbed.)
Remove the rice from heat and let it stand 5 to 6 minutes. Spoon the rice into a serving bowl, add the pesto and toss it with a fork to fluff and distribute the flavor.
Don’t skip out on any of the ingredients in this recipe. They all truly add to the flavor of this rice recipe and make it so incredibly delicious!
I recommend serving this rice with Baked Salmon with Creamy Coconut Ginger Sauce or my Thai Beef Tacos. That’s a great dinner combination!
The Best Rice Recipes:
- Baked Rice with Butternut Squash
- Lemon Rice with Capers and Parsley
- Herb Lemon Rice
- Baked Mushroom Rice
- Cranberry Rice Pilaf
Coconut Ginger Rice
Ingredients
- ¼ cup (½ stick) unsalted butter
- 2 tablespoons sushi ginger, drained and chopped
- 2 tablespoons minced garlic
- ½ cup finely diced sweet onion
- 2 cups white Jasmine rice
- ½ cup full fat coconut milk
- 4 cups water
- 1 teaspoon kosher salt
- ⅛ teaspoon white pepper
- 1 tablespoon prepared pesto sauce
Instructions
- In a medium-sized skillet over medium heat, melt the butter.
- Add the ginger, garlic and onions, stir frequently until the onions are transparent. Add the rice, turning frequently until well coated. Add the coconut milk, water, salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for approximately 20 minutes (until the liquid is absorbed.)
- Remove from heat and let stand 5 to 6 minutes. Spoon the rice into a serving bowl, add the basil pesto and toss with fork to fluff and distribute the flavor.
Notes
- For Sushi Ginger- ask at your market's sushi counter. They should be able to give you some. And sometimes they even have little containers of them (or jars) for sale too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
