Being part Jamaican I have an affinity for coconut rice (ex. rice and peas). Coconut rice is fragrant and flavorful. It’s eaten all over the world from India to Columbia. Probably because it is a great complement to anything from curries to grilled meat. This recipe is punched up a bit with green onion, cilantro and the crispy bits of ginger and garlic provides wonderful texture and crunch. If you don’t have meat to go with it, pair with a fried egg for an easy dinner. No more ho-hum rice sides with this Coconut Rice with Crispy Ginger and Garlic!
You won’t want to skip the crispy ginger and garlic topping, it may seem annoying to fry, but it’s pretty simple, and that extra step provides so much flavor. Use any leftover topping to add crunch to veggies, salads, and meat. The remaining oil serves double duty as you use it to saute the rice and can be used any place you want flavored oil, like sauteed veg or browning meat. Two other important notes. First is that I use Better than Bullion. I know it may seem pointless, but I love the savory (chicken) flavor it adds. If you don’t have it and don’t want to invest, you could use a bit of regular chicken bullion or just skip it. However, I would argue Better than Bullion is worth having in your fridge for all the times when you need chicken stock and don’t have any. The second important note is to use full-fat coconut milk because fat equals flavor. 😉
- 1/4 cup grapeseed oil or peanut oil
- 3 tbsp minced garlic,
- 3 tbsp minced ginger
- 2 cups jasmine rice, rinsed and drained well
- 2 tsp of Better than Boullion Roasted Chicken Base, optional (although highly recommended)
- 14 ounce can of coconut milk (full-fat)
- 2 scallions, thinly sliced
- a small handful of cilantro, chopped
- In a large skillet, heat oil over medium heat. Once hot, add garlic and ginger and cook, stirring occasionally, until crisp and brown about 2-3 minutes. It goes from light brown to golden brown very quickly. Start removing from the pan once all the ginger and garlic is light brown. Pour the oil into a heat-proof bowl through a fine-mesh strainer, reserving the ginger and garlic bits. Once strained transfer ginger and garlic to a paper towel and sprinkle lightly with salt. Alternatively, you can remove the ginger and garlic with slotted spoon from the oil. Reserve the oil.
- In a pot with a lid, heat 1 tbsp of the reserved oil over medium-high heat. Add the rice and saute' for 1 minute. Add the coconut milk, 1/4 cup of water and Better than Bouillon, stir well to combine. Bring to a boil, cover and reduce heat to low. Cook for 15 minutes. Remove from heat and allow to sit (with the lid on) for 10 minutes.
- Add the scallions and cilantro. Fluff with a fork and sprinkle with crispy ginger and garlic. Serve warm.