This Coconut Ginger Rice brings together the warmth of fresh ginger, the creaminess of coconut milk, and the subtle aroma of basmati rice for a dish that’s both grounding and full of character. With just a handful of pantry staples and fresh ingredients, you can create a side that feels thoughtfully prepared but comes together with ease.
Fresh ginger adds a gentle heat and natural brightness, while green onions bring a mild, savory bite. Coconut milk infuses the rice with a silky texture and mellow flavor, all without overpowering the natural lightness of the basmati. A splash of vegetable stock enhances the depth, and the option of sliced red chili gives it just enough of a kick for those who like a little extra spark on the plate.
This is the kind of recipe that fits seamlessly into your routine—hearty enough to anchor a meal, yet flexible enough to complement a wide variety of mains, from curries and stews to roasted vegetables. Whether you’re cooking for one or setting the table for friends, this Coconut Ginger Rice delivers steady flavor, comforting texture, and plant-based ingredients you can feel good about using.
No shortcuts, no over-complications—just a beautifully balanced dish that celebrates simplicity and good cooking.
Recipe
How to Prepare
Rinse rice under cold water. Add to the saucepan with 8.1 fl oz. (240ml) water, coconut milk, stock, and 1 tsp. salt.
Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed and rice is tender.
Stir in green onions and ginger. Add more coconut milk if it is too dry. Season to taste with salt. Garnish with chili if desired.
