Waiting for spring to finally warm up the weather here has left me dreaming about tropical destinations - and the yummy food found there. This delicious coconut rice is extra flavourful with the addition of sweet onion, ginger, nutmeg, and pesto. It would make the perfect side for so many dishes. I loved it with my grilled mango lime chicken!
how to make coconut rice
Melt butter in a pot over medium heat. Add in the sweet onion and ginger, and cook stirring often until the onion starts to become translucent. Stir in the water, coconut milk, salt, and nutmeg.
Wait for the pot to come to a boil, then turn heat to low, cover and let it sit. After twenty minutes, remove the pot from the heat and let it sit for another five minutes. Fluff the rice and mix in the basil pesto. Your delicious coconut rice is ready! Serve it with edible flowers for an extra flourish.
How cute are these little sea turtle chopstick rests? I bought them when I was in Ishigaki of the Yaeyama Islands, Japan. The Yaeyama Island chain is a very beautiful, remote, and tropical part of Japan. I've been fortunate to have visited there a few times. Artisans on the islands are famous for their beautiful glass art. The shells of these turtles are made of this stunning glass.
Looking for another recipe? Cilantro lime rice is another deliciously flavoured rice dish. And it's so easy and quick to make! I especially love it in the summertime.Print
This delicious coconut rice is extra flavourful with the addition of sweet onion, ginger, nutmeg, and pesto. It would make the perfect side for so many dishes!
2 tablespoons (28.35 g) salted butter
¼ cup (13 g) sweet onion, minced
1 teaspoon fresh ginger, grated
1 cup (185 g) jasmine rice, uncooked
2 cups (473 ml) water
¼ cup (59 ml) unsweetened coconut milk, canned
½ teaspoon salt
⅛ teaspoon nutmeg
2 teaspoons basil pesto
edible flowers for garnish (optional)
Melt butter in a pot over medium heat. Cook onion and ginger until onion begins to become translucent.
Add in rice and mix well. Stir in water, coconut milk, salt, and nutmeg.
Bring the pot to a boil then turn the heat to low and cover. Leave it sit for twenty minutes, then remove it from the heat and let it sit for another five minutes.
Fluff the rice and mix in the pesto.
- Serving Size:
- Calories: 163
- Sugar: 1 g
- Sodium: 369.8 mg
- Fat: 10.7 g
- Carbohydrates: 15.3 g
- Protein: 1.8 g
- Cholesterol: 15.3 mg
Keywords: coconut rice