Coconut Gingerroot Rice Recipes

COCONUT GINGER RICE

Coconut Ginger Rice image

Make and share this Coconut Ginger Rice recipe from Food.com.

Provided by Sueie

Categories Rice

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups chicken broth
1/2 cup reduced-fat coconut milk
2 teaspoons grated ginger
1 cup uncooked rice
1/2 teaspoon grated fresh lemon rind
2 green onions, chopped
2 tablespoons flaked coconut, toasted
lemon slice (to garnish)

Steps:

Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat.
Stir in rice.
Heat to boiling, reduce heat.
Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.
Garnish with coconut and lemon slices.

Nutrition Facts : Calories 141.8, Fat 1.2, SaturatedFat 0.7, Sodium 255.3, Carbohydrate 27.8, Fiber 0.9, Sugar 1, Protein 4

COCONUT-GINGER RICE WITH CHICKPEAS AND CHILES

Coconut-Ginger Rice with Chickpeas and Chiles image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 Fresno chile, sliced
One 2-inch piece ginger, grated
1 bunch scallions, whites and greens thinly sliced
2 cups chicken stock
1 cup white rice
3/4 cup unsweetened coconut
Zest and juice of 1 lime
1 can chickpeas, drained
1/2 cup chopped fresh cilantro

Steps:

Heat the butter in a saucepot over medium heat. Add the chiles, ginger and whites of the scallions and stir 2 minutes. Add the chicken stock, rice, coconut and lime zest. Bring to a boil, then reduce the heat to a simmer and cover. Cook 17 to 18 minutes. Add in the chickpeas in the last 5 minutes of cooking. Finish the rice by stirring in the lime juice, the greens of the scallions and cilantro.

COCONUT GINGERROOT RICE

Coconut Gingerroot Rice image

Categories Ginger Herb Rice Side Quick & Easy Coconut Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 tablespoon julienne strips peeled fresh ginger
1 1/2 cups long-grain rice, rinsed well in several changes of water and drained
1 3/4 cups water
1/3 cup canned unsweetened coconut milk
1 small bay leaf
1/2 teaspoon salt
Tabasco to taste
2 scallions, minced
2 tablespoons minced fresh coriander

Steps:

In a medium saucepan heat oil over moderately high heat until hot but not smoking and sauté ginger, stirring frequently, 2 minutes. Add rice and cook, stirring, 2 minutes. Add water, coconut milk, bay leaf, salt, and Tabasco and bring mixture to a boil. Reduce heat to low and cook, covered, 20 minutes, or until rice is tender and liquid is absorbed.
Remove pan from heat and sprinkle rice with scallions and coriander. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf.

COCONUT RICE

Coconut Rice image

The rice in this dish is cooked in a mixture of both coconut milk and water which gives it that slightly sweet and nutty flavor. Coconut milk is also jam-packed with nutrients and can help to lower cholesterol.

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.

THAI GARLIC GINGER COCONUT RICE

Thai Garlic Ginger Coconut Rice image

Recipe from "A Taste of Thai." A delicious combination of flavors that will complement many dishes.

Provided by southernmomma

Categories Rice

Time 32m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
4 garlic cloves, crushed
1 tablespoon fresh ginger, grated
2 cups jasmine rice
3/4 cup coconut milk
2 1/2 cups water
1 pinch salt, to taste

Steps:

In saucepan over medium low heat, add vegetable oil, garlic and ginger. Sauté 3 minutes, being careful not to burn garlic.
Add Jasmine Rice and stir until well coated.
Add Coconut Milk, water and salt. Bring to a boil.
Give one quick stir. Cover and reduce heat to lowest setting. Cook for 15 minutes.
Remove from heat. Let sit covered an additional 5 minutes before serving.

GLUTEN-FREE COCONUT GINGER RICE

Gluten-Free Coconut Ginger Rice image

This sweet yet savory side dish is a quick and easy way to bring Island flavors to mealtime.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2/3 cup reduced-fat (lite) coconut milk (not cream of coconut)
1 tablespoon grated gingerroot
1/2 teaspoon salt
1 1/3 cups uncooked regular long-grain rice
1 teaspoon grated lime peel
3 medium green onions, chopped (3 tablespoons)
3 tablespoons flaked coconut, toasted
Lime slice

Steps:

Heat broth, coconut milk, gingerroot and salt to boiling in 3-quart saucepan over medium-high heat. Stir in rice. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until rice is tender and liquid is absorbed; remove from heat.
Add lime peel and onions. Fluff rice, lime peel and onions lighly with fork to mix. Garnish with coconut and lime slices.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg

COCONUT RICE

Coconut Rice image

Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.

Provided by Emma Maher

Categories Side Dish Rice Side Dish Recipes

Time 30m

Yield 7

Number Of Ingredients 3

Ingredients

2 ½ cups Basmati rice
4 (10 ounce) cans coconut milk
1 pinch salt

Steps:

In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 56.8 g, Fat 33.2 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 29 g, Sodium 19.8 mg, Sugar 0.2 g

COCONUT LENTILS WITH RICE

Coconut Lentils with Rice image

Years ago I made this recipe for my kids, and they loved it. One of my daughter's friends would always request this dish when she came over to visit. I recommend basmati rice for this dish. -Diane Donato, Columbus, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
6 green onions, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1-1/2 cups dried lentils, rinsed
1 teaspoon ground turmeric
1/2 teaspoon salt
5-1/2 cups vegetable stock
2 large tomatoes, chopped
1/2 cup flaked coconut
2 tablespoons minced fresh mint
3 cups hot cooked rice
1/3 cup plain Greek yogurt

Steps:

In a large saucepan, heat oil over medium heat; saute green onions, ginger, garlic and pepper flakes until onions are tender, 2-4 minutes. Stir in lentils, turmeric, salt and stock; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes, stirring occasionally., Stir in tomatoes, coconut and mint. Serve with rice; top with yogurt.

Nutrition Facts : Calories 374 calories, Fat 7g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 757mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 7g fiber), Protein 16g protein.

SAVORY COCONUT RICE

Savory Coconut Rice image

I love coconut rice, especially as a side for spicy grilled meats, but when I order it out, it's usually too sweet for my tastes, and more closely resembles dessert than a side dish. So, I decided to create a more savory version at home, which I eventually did, after a few short decades of testing.

Provided by Chef John

Categories Side Dish Rice Side Dish Recipes

Time 37m

Yield 4

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 535.1 calories, Carbohydrate 67.1 g, Fat 27.7 g, Fiber 3 g, Protein 7.6 g, SaturatedFat 24.5 g, Sodium 500 mg, Sugar 5.4 g

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