| Level: | Easy |
| Total: | 55 min |
| Prep: | 25 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons peanut oil, plus 1 tablespoon for the cashews
- 1 medium yellow onion, peeled, halved and thinly sliced
- 1 clove garlic, chopped
- 1 tablespoon grated fresh ginger
- 2 cups basmati rice, rinsed several times in cold water and drained well
- Salt and freshly ground pepper
- 1/4 cup raw cashews, halved
- 2 cups unsweetened coconut milk
- 2 cups water
- 1/2 cup thinly sliced green onion
- 1/4 cup grated fresh coconut
Instructions
- Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.
- While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.
- Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 766 |
| Total Fat | 44 g |
| Saturated Fat | 26 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 918 mg |
Reviews
Oh my gosh this is ridiculously good. I cannot even believe what I’m tasting right now yuuuum
The only coconut ginger rice recipe I ever use. I refrigerate left overs, and next day reheat the rice by spreading on cookie sheet under warm broiler to make top crispy. Add some Thai chili sauce… yum! It’s delicious! Great instructional video too, Tyler makes everything look so easy!
Great summary rice salad! I made this as described with one exception – I used shredded coconut from the baking section of the grocery store, and it turned out great! It is a great choice for a summer-time side.
This was great with Grilled Salmon with Crunchy-Sweet Vinaigrette, which is also from Boy Meets Grill, but apparently isn’t available on the website.
I just made this today, and I liked it. However, I tweaked it a little to turn it into a main course. I added more garlic, some curry, and I used chicken stock in place of the water for more depth. After adding the liquid, I added some frozen peas and carrots and poached some chicken breasts in the same liquid that I added to the rice, then added the chicken to the rice after it was all done. The curry gave it a real kick. Also, make sure to taste for salt at the end – you may need to add extra salt.
seeing as how i never saw the episode i had no idea how hard it was to open a coconut and then grind the meat. it could have been a short comedy actually…
when finsished with it i felt like it was missing something, not sure, and i followed the recipe almost to a T. i had rice similar to this in a restaurant and it tasted better…
I wish there was a way to simplify this recipe even more; esp. since i think it really should be rated as moderate difficulty and not easy
I tried this for a crowd for my husbands birthday party. (Luau theme) Everyone loved it. I was in such a rush to get everything on the table that I forgot the coconut. It was still very good.
I was asked to make a salad for a Lioness event. because I had received a 15# bag of basmatic rice from a customer, I thought I would take advantage. Recipe says it serves 4 so I added a 3rd cup of rice and adjusted recipe accordingly. Ended up with enough to serve an army. Good thing it was so good.
I made this for a dinner party with a Hawaiian salad and chicken shishkabobs marinated. It was amazing!!!! Definitely was a hit. I will make it again for sure. I followed recipe exactly.
This is a great rice dish. Very different for us and we both loved it. We will be serving this the next time we entertain.
this was very good with a dinner party