Savory Coconut Rice

Chef John cooks fragrant jasmine rice with fresh ginger, chili flakes, turmeric, and coconut milk for a delicious side dish with spicy grilled meats.

• Preparation Time: 10 mins
• Cooking Time: 22 mins
• Total Time: 32 mins
• Calories: 535 Calories

Ingredients

• 1 cup water
• 1 bay leaf
• 1 teaspoon kosher salt
• 1 teaspoon finely grated fresh ginger
• 1 (14 ounce) can coconut milk (not coconut cream)
• 0.25 teaspoon ground turmeric
• 1.5 cups jasmine or long-grain white rice
• 0.5 teaspoon red chili flakes
• 0.25 cup toasted coconut for garnish

Recipe Instructions

Step 1

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).

Step 2

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.