Description
Fluffy, delicious and easy, this stovetop Coconut Rice recipe is enhanced with coconut milk, lemongrass, and ginger. A vegan, gluten-free side dish in 30 minutes.
Ingredients
- 1 1/2 cups jasmine rice, rinsed ( *see notes)
- 15 ounces, 1 can coconut milk (we used full-fat coconut milk but light coconut milk will work too)
- 1 cup water
- 1 tablespoon lemongrass, minced
- 5–6 thin slices of ginger root
- optional 6 Makrut or kaffir lime leaves
- 1/2 teaspoon salt
Instructions
- In a medium saucepan or pot, stir the rice with coconut milk, water, lemongrass, and salt. Add ginger slices and lime leaves if using.
- Bring to a boil with the lid off. Turn down to a gentle simmer, put the lid on, and cook for 20 minutes.
- Turn the heat off leave the lid on and let sit for 10 minutes (don’t be tempted to peak!).
- Remove aromatics- ginger and lime leaves. Fluff with a fork and serve.
Garnish with chopped cilantro, chives, green onions , lime zest, or a squeeze of lime juice.
Notes
Rinsing the rice clears out the excess starch and creates a fluffier less sticky rice. (Make sure you drain thoroughly through a fine sieve!) However I don’t find it to make that much of a difference and skip this step when in a hurry.
Jasmine rice is soft, requires less liquid, and cooks quickly. If using a different rice, the liquid ratio may vary, and cooking times will also vary. Always check the package directions and adjust liquid and timing accordingly.
Leftovers will keep stored in the fridge in an airtight container for 4 days. Great made into fried rice.
Nutrition
- Serving Size: ¾ cup
- Calories: 198
- Sugar: 1 g
- Sodium: 236.7 mg
- Fat: 13.2 g
- Saturated Fat: 11.5 g
- Carbohydrates: 19.4 g
- Fiber: 1.6 g
- Protein: 2.6 g
- Cholesterol: 0 mg