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Milk Street Bowtie Coconut-Ginger Rice

Coconut-Ginger Rice

30 minutes

4 Servings

Jasmine rice steamed with shallots, ginger, lemon grass and coconut yields a richly aromatic side dish that's perfect with Southeast Asian mains. Rice cooked with all coconut milk was too rich and heavy. A combination of water and coconut milk made for light, fluffy grains. Using unrefined coconut oil reinforced the coconut flavor.

1 tablespoon coconut oil (preferably unrefined)
2 medium shallots, halved and thinly sliced
1 1-inch piece fresh ginger, peeled, sliced into thirds and lightly bruised
1 lemon grass stalk, trimmed to the lower 8 inches, lightly bruised
1 1/2 cups jasmine rice, rinsed and drained
1 1/2 cups water
1/2 cup coconut milk
1 teaspoon kosher salt
Ingredients
  • 1

    tablespoon coconut oil (preferably unrefined)

  • 2

    medium shallots, halved and thinly sliced

  • 1

    1-inch piece fresh ginger, peeled, sliced into thirds and lightly bruised

  • 1

    lemon grass stalk, trimmed to the lower 8 inches, lightly bruised

  • cups jasmine rice, rinsed and drained

  • cups water

  • ½

    cup coconut milk

  • 1

    teaspoon kosher salt

Directions