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4 servings


0 hours 10 mins


0 hours 25 mins


0 hours 35 mins

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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


1. 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.

2. 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.

3. 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.)

4. Remove from the heat and add the green onions and lime zest and fluff with a fork. Enjoy.

NOTE: This 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. Enjoy.