Garlic, cumin, and red pepper flakes are used as flavorings in this hot balsamic vinaigrette.
| Prep Time: | 10 mins |
| Cook Time: | 22 mins |
| Additional Time: | 5 mins |
| Total Time: | 37 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups jasmine or long-grain white rice
- 1 teaspoon finely grated fresh ginger
- ½ teaspoon red chili flakes
- ¼ teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1 cup water
- 1 (14 ounce) can coconut milk (not coconut cream)
- 1 bay leaf
- ¼ cup toasted coconut for garnish
Instructions
- Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
- Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.
- There are lots of things you can add, like herbs, fresh vegetables, and/or sliced spring onions–so personal adaptation is very much encouraged.
Reviews
Loved this! I agree with CJ that sometimes coconut rice is a tad too sweet but this variation is wonderful combo of sweet and savory. Made with Instant Pot® Hawaii-Style Shoyu Chicken Drumsticks and I think the rice stole the show! This recipe was also super easy! Will make again! Thanks Chef John!
I added some Jamaican Jerk seasoning to it & used powdered ginger, it came out delicious
Delicious as written. I doubled the crushed red pepper to up the heat.
My FAVORITE rice recipe!
I followed this recipe and doubled up the ingredients for 8 persons. I was skeptical about the 18 minutes cooking time but the rice turned out PERFECTLY! Delicious and so simple! Thank you
Delicious! I did tweak the recipe by adding a large clove of grated garlic and substituting curry because I was out of turmeric.
I made it exactly as per the directions. Yes it was mild. But what a creamy addition to the Bhurtha I had prepared….creamy and mild with spicy. A great dinner
Oooh, this was a let-down! I had a can of coconut milk so tried this. I threw out the leftovers and couldn’t finish what was on my plate. I think I followed the recipe but the rice was not soft & we didn’t like the turmeric.
Delicious! I left out the red pepper flakes because I served it with Shoyu Chicken and that recipe also called for red pepper. It would probably be wonderful either way. Topped with toasted shredded unsweetened coconut.
I didn’t think this tasted good at all. It was very bland to me but my husband liked it. This did not fluff as described.
I loved it as is!
We thought it was great! I did add the coconut to the rice while it cooked, and added frozen peas to it, but it was delicious!
I just made it forgot the salt? It tasted bland. I guess I’ll try it with the salt? Although I can’t imagine not putting salt would make this taste bland. A little disappointed. It looks very pretty with the spices added as well.
I am not a rice fan and almost never cook rice at home. This recipe might change that. This rice is awesome, and my entire family loved it. I had to make substitutions because I didn’t have fresh ginger or chili flakes in the cupboard. I used ground ginger and chili powder instead. It was still delicious, and I’m going to make it again with the proper ingredients to see if we love it just as much.
This is delicious! I have made it many times. So good!
Wonderful as is but I would add a little less coconut milk to keep it more fluffy.
This was delicious and simple to make.
I had basmati rice to use up, so I used 1.5 cups of it, in the proportions given on the package. To the coconut milk and water blend I added finely chopped onions and granulated garlic, around 1/3 cup of Bob’s Red Mill unsweetened dried coconut chips, and approximately 1/2 tsp cumin. I omitted all salt, I’m on a very restricted-sodium diet, and we’re used to it. It was great that day with chicken, and another day with pork chops. The coconut flakes were an interesting taste and texture, my husband loved this rice dish.
I had coconut rice in Jamaica more than a decade ago. I have been longing for the taste of it again. This recipe was perfect. I did sub the turmeric for Jamaican curry powder. I also added a lemongrass stalk. Amazing!
Everyone loved this coconut rice. Easy to make, full of flavor without being sweet. this is a delicious no fufu dish. I think I will be making this rice a lot more as it will complement many of my main dish recipes.
Made it as is and it was great! Not too sweet. Yummy!