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| Garlic Ginger Coconut Rice |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
Servings: 8 to 10 side dish servings
Preparation Time: 25-30 minutes
- 2 tablespoons coconut oil [1]
- 4 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 2 cups soft or brown Jasmine Rice [2], rinsed
- 3/4 cup coconut milk*
- 2 1/2 cups water (adjust as needed)
- Salt [3] to taste
Sauté garlic and ginger in oil briefly. Add rice, stir well. Add coconut milk, water and salt.
Bring to a boil, stir quickly, reduce heat and simmer covered for 15 minutes. Remove from heat and let sit covered for 5 minutes or more.
Note: Very good with chicken breast added to it while simmering. Makes great leftovers. Yum!
* For the freshest coconut milk make homemade coconut milk [4]. (See video at this link [4].)
Recipe submitted by RuthAnn, Key Largo, FL