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
1/4 cup (13 g) sweet onion, minced
1 teaspoon fresh ginger, grated
1 cup (185 g) jasmine rice, uncooked
2 cups (473 ml) water
1/4 cup (59 ml) unsweetened coconut milk, canned
1/2 teaspoon salt
1/8 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