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Coconut Rice with Garlic and Crispy Ginger
Serves 4
Fantastic as a side with grilled meat.
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Ingredients:
| 1/4 cup grapeseed oil |
| 3 tablespoons minced garlic |
| 3 tablespoons minced ginger |
| Salt, to taste |
| 2 cups jasmine rice, rinsed and drained |
| 1 can full-fat coconut milk, 14 oz. |
| 1/4 cup water |
| 1 chicken bouillon cube |
| 2 scallions, thinly sliced |
Directions:
- Pour the grapeseed oil into a large skillet, bring to medium heat. Once hot, add garlic and ginger to the skillet. Cook and stir for 2-3 minutes, until light brown and crispy.
- Pour the oil from the skillet into a small bowl through a fine-mesh strainer.
- Transfer the garlic and ginger to a paper towel lined plate. Lightly season with salt. Alternatively, you can remove the ginger and garlic with slotted spoon from the oil. Reserve the oil.
- Pour the oil from the bowl in a pot. Bring to medium-high heat. Add the jasmine rice into the pot. Then add the coconut milk, water, and bouillon cube, stir together. Bring to a boil, then reduce the heat to low and cover with a lid. Cook for 15 minutes untouched. Remove the pot from the heat and let sit for 10 minutes with the lid on.
- Add the scallions to the rice and then fluff with a fork.
- Spoon the rice onto serve plates, then sprinkle the garlic and crispy ginger over top. Enjoy!
| Course: | Side |
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