Tropical Ginger Rice Recipes

COCONUT RICE WITH FRESH GINGER

Steps:

• Rinse the rice under cold water for several minutes in a colander, or by swishing it around in a pot of cold water, then replacing the water and repeating several times, until the water runs more clearly and looks less starchy.PRO TIP: Rinsing the rice removes some of the excess starch. This will make your finished rice fluffier and not gummy.
• In a medium-sized sauce pot, stir together the rinsed rice, coconut milk, water, grated ginger, sugar, and salt.
• Bring to a boil, then immediately lower the heat to low. Simmer, covered, until cooked, about 20 minutes, stirring once about three-quarters of the way through, scraping the bottom.
• Fluff the coconut rice with a fork. Serve hot with any garnishes.

GINGER RICE RECIPE

Steps:

• In a colander, rinse rice well, shaking off excess water.
• Combine water, rinsed rice, fresh ginger, garlic, butter, kosher salt and pepper in a medium sauce pan.
• Bring to a boil and then lower heat to a low simmer.
• Cover and allow to cook for 20-25 minutes.
• Fluff with a fork and serve.
• Top with scallions or serve with your favorite meal.
• If you've tried this recipe, please come back to leave us a comment and rate it!

TROPICAL GINGER RICE

Steps:

• In a large saucepan, combine rice, ginger and broth; bring to a boil. Reduce heat; simmer, covered, 18-22 minutes or until liquid is absorbed and rice is tender. Stir in dried fruit and pecans.

GINGER RICE

Steps:

• Melt butter in a small pot over medium-high heat. Add ginger; cook and stir until fragrant, 1 to 2 minutes.
• Add water and a pinch of sea salt; bring to a boil. Stir in rice, cover, and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
• Fluff rice with a fork and season with salt and pepper. Serve with lime wedges.

GINGER RICE

Steps:

• Bring ginger, sugar, salt, and 2 1/2 cups water to a boil in a medium saucepan; boil 2 minutes. Stir in rice; reduce heat to low. Cover; cook until most water is absorbed, 15 to 18 minutes. Remove from heat; let stand, covered, 7 minutes. Fluff rice with a fork before serving.

GINGERED RICE

Steps:

• Rinse the rice to get rid of excess starch. Put it into a heavy bottomed pot with a tight fitting lid. Add the water, ginger, cardamom, and salt and give it a good stir. Bring it to a boil, reduce the heat to a simmer, cover, and cook gently for about 15 minutes. You will see holes poking through the rice and most of the water should be absorbed. Let the rice stand off the heat, covered, for about 5 minutes. Remove the ginger and discard, fluff the rice and serve.

TROPICAL STOVETOP SHELLFISH STEAM WITH PINEAPPLE-GINGER RICE

Steps:

• Puree medium fine in food processor. Reserve until needed.
• In a heavy pot, sizzle the ginger in the oil for a minute. Add the salt, pineapple and the rice and stir with a wooden spoon to coat. Add the juice and water and bring to a rolling boil. Reduce heat. Top with lime slices and the thyme sprig. Reduce to very low heat, cover and allow to steam for 30 to 40 minutes or until perfect. Turn off heat and leave covered until ready to serve. METHOD FOR THE SHELLFISH STEAM: Prepare the vegetables. Slice the cabbage and peeled onion into thin wedges (1 1/4 to 1 1/2 inch thick at the widest part). It's okay to leave the cabbage and onions attached at the core. Snip the stem ends from the beans. Peel the yams and slice into 1/2 inch thick rounds. Discard ends Set up steamer. You have 2 options to accommodate 6 to 8 people. You can use 2 large (10-12 inch) steamers stacked, either steel or bamboo or arrange individual portions on 4 inch bamboo steamers and stack them Fill steamer pan at least 2 1/2 inches with water. Line steamer baskets with a single layer of banana leaf (or alternative). Layer some cabbage, yam, onion pieces and clams. Spoon on 2 to 3 tablespoons of Bajan Seasoning. In a medium bowl, toss the shrimp, mussels and beans with 1 1/2 cups of Bajan Seasoning. Layer the shrimp, mussels, and beans attractively over the first layer. Top with butter in small pieces, the bay leaves and the thyme. Lay another leaf on top and tuck around for a snug fit. You may now cover the steamer with a lid and steam over medium-high heat for 20 to 30 minutes or until clams pop open and cabbage is gently cooked. Serve with pineapple-ginger rice.

THAI GINGER RICE

Steps:

• Grate fresh ginger and garlic and place in a saucepan with 3 tablespoons of sunflower oil.
• Let the mixture grill for a minute and add the raw rice.
• Add the chicken stock mixed with water and let the rice cook.
• Make sure to add water if the rice is not cooked enough.

TANGY TROPICAL CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

HAWAIIAN RICE

Steps:

• 1. Pour syrup from the can into a sauce pan. Bring to a boil for approximately five minutes.
• 2. Lower heat and stir in brown sugar untill it disolves completely. Add ginger and soy and allow to sit on very low heat to keep warm.
• 3. On a grill place pinapple rings and cook for about four minutes on one side and one minute on the other side. ( you can broil them in the oven, but you should baste the rings with the sauce before broiling to help pinapple turn golden brown) place pinapple rings on top of rice, pour sauce over rice.
• I highly recommend adding grilled scallops or shrimp to this dish. enjoy.

PINEAPPLE-GINGER RICE

Steps:

• Pour pineapple juice into a 2-cup liquid measure; add water to reach 1 3/4 cups liquid. Pour into a saucepan. Reserve pineapple chunks.
• Add rice, ginger, and salt to the saucepan and bring to a boil. Reduce heat to a simmer and cover; cook until rice is tender and the majority of the liquid is absorbed, 18 to 20 minutes.
• Add pineapple chunks and green onions; fluff with a fork to mix.