Coconut – Ginger Rice Recipe

Rinse rice

Place rice in a fine-mesh sieve or bowl and rinse under cold running water until water runs mostly clear (about 1–2 minutes). Drain well. This removes excess starch and prevents gummy rice.

Combine liquids and rice

In a medium saucepan (2–3 quart), combine the rinsed rice, coconut milk, water, and kosher salt. Stir gently to combine; do not overmix.

Bring to a simmer

Place the saucepan over medium-high heat and bring the mixture to a gentle simmer. Once simmering, reduce heat to low so that the surface shows small bubbles and steam but not a rolling boil. Cover tightly with a lid.

Cook rice

Cook undisturbed for 15 minutes. After 15 minutes, remove from heat but keep the lid on and let the rice steam for an additional 8–10 minutes to finish cooking and absorb any remaining liquid.

Fluff

Remove the lid and use a fork to gently fluff the rice, separating the grains. Keep warm while preparing the aromatics and garnishes.

Prepare aromatics

While the rice cooks, peel and finely grate the fresh ginger until you have about 2 tablespoons. If using garlic, mince the clove finely. Thinly slice the scallions, separating white and pale-green parts from the dark-green tops.

Bloom ginger and garlic

Heat 1 teaspoon coconut oil in a small skillet over medium heat. Add the grated ginger and (if using) minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned. Remove from heat immediately to avoid bitterness.

Combine with rice

When rice is fluffed and still warm, stir in the cooked ginger and garlic, the scallion whites and pale-green slices, lime zest, and lime juice. Fold gently to distribute evenly without crushing the grains.

Toast shredded coconut

While rice steams (or in a dry skillet just before serving), toast the shredded coconut over medium-low heat, stirring frequently, until lightly golden and fragrant (2–4 minutes). Watch carefully to avoid burning.

Season and garnish

Taste the rice and adjust seasoning with additional salt or lime juice if needed. Sprinkle toasted coconut, chopped cilantro, sliced scallion greens, and freshly ground black pepper over the rice. Serve warm.