Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Coconut-Ginger Rice
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.
4
Servings
Tip
Don't use the rice without first rinsing and draining. Rinsing removes excess starch that would otherwise make the cooked grains heavy and gluey.
30 minutes
Ingredients
-
1
tablespoon coconut oil (preferably unrefined)
-
2
medium shallots, halved and thinly sliced
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
This rice dish is amazing!!! Fantastic flavor!!! Yummy!!!