Basmati Rice With Coconut Milk And Ginger
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2cups Basmati rice
- 1½cups coconut milk
- 1cup chicken broth
- 1teaspoon kosher salt, more to taste
- 3scallions, thinly sliced
- 2tablespoons finely chopped ginger
- Fresh red chile, sliced, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
535 calories; 19 grams fat; 16 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 80 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 10 grams protein; 575 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
- Step 2
Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.
Private Notes
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Cooking Notes
Ronita
You can add a handful of butter sautéed green peas and jumbo shrimps to it to make it a complete meal with a brothy soup or a side salad.
Megan
I made this in a rice cooker on the brown rice setting and it turned out great. I used brown basmati rice because that's what I had, but the rest of the ingredients were as written.
Esther
Love this recipe! Used white basmati, roli roti chicken bone broth and coconut milk (all from Costco!). Cooked in a rice cooker on the white rice-harder setting. Also added a nub of ginger to the rice cooker. Does taste amazing with sliced green onions. I sprinkled some fish sauce and lime juice to add some saltiness and acidity. So good! Couldn’t stop eating. Next time I might omit the water and just use up the whole can of coconut milk.
Fran
Very good. Second time no scallions, so used cilantro.
Mary Paschall
Am I reading the liquid quantities correctly? 1 cup water plus 1 cup chicken broth plus 1 1/2 cups coconut milk = 3.5 cups liquid for 2 cups rice? I'm ready to try this tonight, but might reduce the liquid...
Jackson
Added 1/2 cup water to make it a 2:1 liquid-rice ratio and after coming to a boil treated it like Kim Severson's Can't-Miss Rice recipe. Turned out great. I think it would be even better with lime (like in the picture).
Lil Rensle
If you make this wonderful recipe on the stovetop with approximately these proportions, know that 15 minutes is exactly enough time. I accidentally burned the bottom by 18 minutes on medium heat on a gas stove. Still delicious!
Quinn
I made this last night. Used vegetable stock and it was just fine. I kind of ignored the measurements and used a can of coconut milk then added a little more stock to make up the moisture. Next time I'll use more ginger. I also like spicy, so I'll probably chop up a hot pepper and mix it right in, instead of using that for garnish. Overall an very good, very easy dish.
Erich Hayner
Instant Pot. Brown basmati. Same ratio. 20 minutes. Release after 15 minutes.
Elizabeth
Delicious! Next time I'll just use extra coconut milk in place of the water - I would have liked a little more coconut and a little less chicken flavor (made this rice to go with an ahi tuna poke bowl).
Katherine
Maybe try regular (full fat) coconut milk instead of light.
Debra Jean
I only had some jasmine rice in the house, and skipped the green onion as I was out. I added a bit of hot chili oil (with a bit of chili pepper.) I used vegetable broth and result was delicious and vegetarian! It paired well with a tofu curry dish, and it was anything but dull. Yum!!!
shannon
I substituted the chicken broth for veggie broth. I then cut up a few good sized portobello mushrooms, sautéed in coconut aminos and a bit of the broth. I added garlic and ginger, bamboo and some peas. When the rice was almost done cooking I added the the ginger, green onions and let it finish. Added it all together and topped with a bit more coco aminos and some fresh lime juice...DELISH!
Antigone
I tried the recipe and added grilled chicken strips for protein, avocado for even more taste and a bit of soy sauce. It was delicious!
Cathy B in MD
This was easy and delicious. I was worried that adding the raw ginger at the end would overpower the dish, but it was perfect.
Patti W
Simple and lovely as a side dish or base for shrimp/protein. I squeezed lime juice. This will be a go-to for me.
Rach
I sautéed onions and red pepper before I started the rice. Was great!
Raoul Duque
I did this with jasmine rice in an instant pot. I didn’t alter the ratios aside from adding a mix of cilantro and green onions instead of only green onion. It was great. I did 6 minutes high pressure at 400° with a 12 minute natural release. The rice was perfectly fluffy and aromatic. I served it under green curry marinated steak with a sauce/dressing from the steak drippings.
Sam
This is firmly in our rotation! Sometimes I’ll add some lemon zest and a squeeze of lemon juice.
alacarte
The scallions are what make this dish. I made it without and it didn't really sing so I picked up some up to use with the leftovers.
Mac
No notes
Kelly
I made this with some modifications and it turned out really well: - Sautéed a shallot and 2 cloves of garlic in 1 tbsp olive oil to start - Used an entire can of coconut milk (vs measuring out 1.5 cups) + 2 cups low sodium chicken broth for the liquid (no water) - Skipped the ginger (because I was out) - Swapped in chopped cilantro for the scallions (because that's what I had on hand) - Mixed in a handful of toasted almond slivers for extra texture at the end
Jayne
Sublime! I topped the rice with coleslaw that was lightly dressed with mayo and gojuchang.
KT
Love this recipe. Like some commentators, I also adjust the water to rice ratio to be 2:1.
Steve
Just to make sure--1 C Water, 1 1/2 C coconut milk and 1 C Chicken broth?
joansey
For 2, use 3/4C rice, 3/4 C coconut milk and 1/2 other ingredients.
K Kedley
Water should have been listed as an ingredient. The instructions say to use water, but it is not listed as an ingredient. I missed the part in the instructions about adding water. Caused an unfulfilling cooking experience of rock hard rice!!!!
Christine F
Wonderful! I made this in my 6 qt instant pot, 3 minutes "manual" pressure followed by 10 minutes natural release. Opened the lid to find a bunch of tiny curdled bits of coconut milk covering the top of the rice - a bit concerning. Stirred it up and it blended in just fine - taste and texture was excellent. I accidentally put the ginger in at the beginning instead of saving it for the end. It was still good but I'm sure much more mild versus stirring in at the end.
meinmunich
Adding peas was an excellent advice. Made the presentation very pretty. Didn't add scallions, ginger and chili for the fear of competing flavors with the main dish. Still was very good.
PrevotellaCopri
As someone whose household cooks with both basmati and Thai jasmine rice on a regular basis, I've tried this with both types of rice (this combination of rice, coconut milk and ginger is very common in South East Asia) and it's definitely worth trying this with Thai jasmine rice.
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