This fragrant coconut rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It's so good and so simple, though, you'll probably find yourself making it often to accompany weeknight meals.
Ingredients
- unsalted butter: 2 tsp
- fresh ginger: 2 tsp (minced)
- clove garlic: 1 piece (minced)
- cinnamon stick: 1 piece (3 inch)
- uncooked jasmine rice: 1 cup
- water: 0.75 cup
- light coconut milk: 0.75 cup
- white sugar: 1 tsp
- kosher salt: 0.5 tsp
- lime zest: 0.25 tsp (grated)
- ground white pepper: 0.125 tsp
- unsweetened coconut: 0.25 cup (toasted, shredded)
Metric Conversion
Stages of cooking
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Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté until fragrant, about 1 minute. Stir in rice, and sauté until rice grains are opaque, about 2 minutes. Add water, coconut milk, sugar, salt, lime zest, and white pepper and bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
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Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish with toasted coconut, if using.
