Coconut Rice with Ginger Garlic
Fragrant coconut rice enhanced with crispy ginger and garlic, scallions, and cilantro. This dish offers a flavorful, crunchy texture perfect as a side or paired with eggs or grilled meat.
Equipment
- 1 large skillet for frying garlic and ginger
- 1 pot for cooking rice
- 1 fine-mesh strainer for straining oil
Ingredients
- 1/4 cup grapeseed or peanut oil
- 3 tablespoons minced garlic
- 3 tablespoons minced ginger
- 2 cups jasmine rice rinsed and drained
- 2 teaspoons Better than Bouillon Roasted Chicken Base optional
- 14- ounce can full-fat coconut milk
- 1/4 cup water
- 2 scallions thinly sliced
- small handful cilantro chopped
- salt to taste
Instructions
- Heat oil in a large skillet over medium heat. Add minced garlic and ginger and cook, stirring occasionally, until crisp and golden brown, about 2 to 3 minutes.
- Remove the ginger and garlic bits with a slotted spoon or pour the oil through a fine-mesh strainer into a heat-proof bowl, reserving the bits. Sprinkle the ginger and garlic with a little salt on paper towels.
- Heat 1 tablespoon of the reserved oil in a pot over medium-high heat. Add the rinsed jasmine rice and sauté for 1 minute.
- Add coconut milk, water, and Better than Bouillon (if using). Stir to combine and bring to a boil.
- Cover and reduce heat to low. Cook rice for 15 minutes, then remove from heat and let it rest, covered, for 10 minutes.
- Fluff the rice with a fork, then gently mix in scallions and cilantro.
- Sprinkle the crispy ginger and garlic topping over the rice and serve warm.
Notes
- Use full-fat coconut milk for richer flavor.
- Better than Bouillon adds savory depth but is optional.
- Leftover crispy ginger garlic topping can enhance other dishes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.