It’s no secret what my favorite food is. RICE! I love the stuff. Let me tell you why. First, it’s amazing alone. This simple grain comes from the earth & it starts out delicious. But second, it can be transformed in so many different ways. It can absorb so many flavors from spices to vinegars, herbs or dairy. It goes with so many different cuisines. It’s actually eaten all around the world! I love that.
My personal go to is just butter & salt on white rice. Y’all, that is literally my favorite food. I’m all about the simple meals. BUT I do love to mix it up every now & then. This time I tossed in a few of my other favorite flavors.. ginger & green onion. I also made it creamy with coconut milk. Yes, it was delicious. It was super simple, let me walk you through it!
To start I peeled & chopped about 1 inch of fresh ginger. Personally, I like to keep the ginger in big chunks, but you could also chop is up pretty fine. I also chopped up about 6 stems of green onions ( white parts included. )
I added about a tablespoon of oil to a skillet over medium heat. I sauteed my ginger & green onions for about 2 minutes until they were tender. At this point your kitchen is going to smell amazing.
Next I added in my 1 cup of jasmine rice ( any long grain rice should work! ), 1.5 cups of water & 1 teaspoon of salt. I put my heat down to low, covered the skillet & let the rice simmer for about 10 minutes until almost all the water is absorbed. Once the water is almost gone & added in my can of coconut milk. The rice should still be undercooked at this point so that it absorbs the coconut milk & retains its flavor.
The rice should take about 5 more minutes to finish cooking & become tender.
Hi, beautiful. Thank you for coming. I like to top the rice with a few extra fresh chopped green onions.
This is such a great side dish to some protein or amazing as the show stopper with a side salad. Either way, this dish is a game changer that only takes 20 minutes!
Bon Appetit!
ellyn
SERVINGS: 4-6 ( if as side dish )
TIME: 20 minutes
INGREDIENTS:
- 1 tablespoon neutral oil – avocado or canola
- 1 inch fresh ginger – grated & chopped
- 6 stems fresh green onions – chopped, extra for garnish if desired
- 1 cup jasmine rice
- 1.5 cups water
- 1 teaspoon salt
- 12 oz coconut milk – full fat
INSTRUCTIONS:
- Peel & chop ginger. Bring oil to medium heat in a large skillet.
- Add in chopped ginger & green onions. Saute for 1-2 minutes or until ginger is tender.
- Add rice, water & salt. Bring to a simmer & cover. Cook for 8-10 minutes, until most of the water is absorbed.
- Add coconut milk. Simmer another 4-5 minutes.
- Garnish with extra green onions.
- Enjoy!
