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Gingered Coconut Rice Recipe-1644

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Simple yet gently assertive, serve this with bean dishes and vegetable curries.

Yield: 6 servings


  • One 16-ounce can reduced-fat coconut milk
  • 1½ cups brown or brown basmati rice
  • 2 to 3 garlic cloves, very finely minced
  • 1 to 2 teaspoons grated fresh ginger, or to taste
  • 1 to 2 teaspoons good-quality curry powder, or to taste
  • Salt to taste


1. Combine 2 cups water and the coconut milk in a large saucepan and bring to a simmer.

2. Stir in the rice, garlic, ginger, and curry powder. Cover and simmer gently until the water is absorbed, about 35 minutes. Season and serve.

© 2001 Nava Atlas

Nutritional Information

Nutritional information is provided by the author.

Calories: 226
Total fat: 7 g
Protein: 4 g
Carbohydrate: 35 g
Cholesterol: 0 mg
Sodium: 8 mg


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