Kotori coconut ginger rice

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Coconut ginger rice

Coconut ginger rice is prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice plant are indigenous in places all around the world, coconut rice too is found in many cultures spanning across the equator from the Caribbean to South-East Asia. This recipe adds the warmth of ginger to enhance this popular rice dish.

AuthorHungry PandaCategoryDifficultyBeginner

Yields3 ServingsUnitsDefault
Prep Time10 minsCook Time50 minsTotal Time1 hr

INGREDIENTS
 1 rice measuring cups long grain white rice
 ¼ tsp minced ginger (fresh or jar is fine)
 vegetable stock
 200 ml 1 tin coconut milk
 1 pinch salt
 1 dash lemon or lime juice
 1 Thai chilli finely chopped (for garnish, can be left out)
 1 stick spring onions (scallions) finely chopped (for garnish, can be left out)

HOW TO MAKE
1

Place 1 cup of rice in the Kotori inner bowl.

2

Add the coconut milk and ginger.

3

Fill with stock to 3-4mm above line 1 on the LONG GRAIN scale on the bowl.

4

Place the lid, select the LONG GRAIN function and press START.

5

Once the cooking cycle has finished, stir the rice, add salt if needed and leave it on KEEP WARM for 15 minutes.

6

Just before you are ready to serve add a squirt of lime/lemon juice and add spring onions and chilli to garnish, if you are using it.

Ingredients

INGREDIENTS
 1 rice measuring cups long grain white rice
 ¼ tsp minced ginger (fresh or jar is fine)
 vegetable stock
 200 ml 1 tin coconut milk
 1 pinch salt
 1 dash lemon or lime juice
 1 Thai chilli finely chopped (for garnish, can be left out)
 1 stick spring onions (scallions) finely chopped (for garnish, can be left out)
kotori coconut ginger rice
IngredientsDirections

Coconut rice is the anchor of Nasi Lemak, Malaysia’s national dish. Serve with Piri Piri Chicken (substitute for Tofu if you like) for a more interesting rice accompaniment.