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Ginger Coconut Rice

Serve this delicious rice with grilled, baked, or sautéed tempeh. I adapted the recipe from one given on the USA Rice Federation website.

1 (13.5-ounce) can lite coconut milk

1 teaspoon sea salt

1 cup long grain brown rice

1/2 cup golden raisins

1 cup chopped pineapple (fresh or canned, 1/4-inch chunks)

1 cup unsweetened coconut flakes, toasted

1 cup sliced scallions

2/3 cup finely chopped parsley

1/3 cup chopped red pepper (1/4-inch dice)

2 tablespoons finely chopped fresh ginger

Pinch cayenne pepper, optional

Pour the coconut milk into a saucepan. Add 1 cup of water and the salt and bring to a boil. Stir in the rice and the raisins. Return to a boil; then reduce heat to very low and cook, covered, 45 to 55 minutes, or until the liquid has been absorbed. (Resist the urge to stir the rice: to check if the liquid has been absorbed without stirring, tilt the pan to the side.) Let the rice stand for about 5 minutes and then fluff with a fork to separate the grains.

Toss in the remaining ingredients. Season to taste with more salt and a pinch of cayenne pepper, if you wish. Serve warm.

Makes 4-6 servings.

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