This coconut rice recipe is a lighted up version of a rice dish that Michael Symon makes. He serves it with his grilled cod. I’m hopeful that he will forgive me for playing with that recipe too and making it my own. But both the fish and the rice go perfectly together and are really light and delicious. Thanks for the inspiration, Michael. See my Asian Cod recipe and serve the dish with some snap peas, snow peas or bok choy to round out the plate. I have served this rice with all kinds of fish and chicken. The flavoring is subtle, light and oh soooooo good.
To get started with the recipe, pull all your ingredients together. Then, in a large saucepan, melt the butter over medium heat. Add the garlic, onions and a pinch of salt. Cook stirring until the onions are slightly translucent. Then, add the ginger and jalapenos. Continue stirring occasionally until the veggies are soft. A total of four minutes.
Stir in the rice and toast the rice by stirring it into the veggies. Cook for about 3 minutes until fragrant. At that point, add the chicken stock, coconut milk, shredded coconut, nutmeg, salt and pepper and bring to a boil. Lower the heat to medium low and cover the pot. Let the rice cook until it is cooked through and all the liquid has been absorbed. (About 15 – 18 minutes.) Watch the rice and stir occasionally to be sure the rice doesn’t stick.
Remove the pot from the heat and add the green onions and lime zest. Fluff with a fork and taste. Add more salt and pepper if needed. Serve in a large bowl with your favorite proteins. Did you like this rice dish? Try some of my other favorite side dishes too.
Coconut and Cashew Cauliflower Rice
Fonio with Pistachios and Apricots
Fig, Almond & Mint Quinoa Salad with Lemon Honey Vinaigrette
Mandarin Oranges, Pomegranate & Pistachio Farro Salad
Wheat Berry Vegetable Salad with Dried Fruit and Walnuts
Coconut Rice
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Tbsp. Land of Lakes light butter
- 1 Garlic clove, minced
- ½ Onion, minced
- Kosher salt and freshly ground black pepper to taste
- 1 Tbsp. Grated fresh ginger
- 1/2 Small jalapeño, seeds and ribs removed, minced
- 1 Cup Basmati rice
- 1 ½ Cups Chicken stock
- ½ Cup Unsweetened light coconut milk
- ¼ Cup Unsweetened shredded coconut
- ½ Tsp. Freshly grated nutmeg
- 3 Green onions, sliced
- Zest of 1 lime
Instructions
- In a saucepan melt the butter over medium heat. Add the garlic, onions and a pinch of salt. Cook until the onions are slightly translucent (about 2 minutes) then add the ginger and jalapeños. Cook, stirring occasionally, until the vegetables are soft, another 2 minutes.
- Stir in the rice and toast the rice until fragrant, about 3 minutes. Add the chicken stock, coconut milk, shredded coconut and nutmeg, season with salt and pepper to taste and bring to a boil. Lower the heat to medium low and cover the pot.
- Let the rice cook until the rice is cooked through and the liquid has been absorbed, 15 to 18 minutes. (Watch it carefully and stir occasionally to be sure it doesn’t stick.)
- Remove from the heat and add the green onions and lime zest and fluff with a fork. Enjoy.
