Basmati Rice With Coconut Milk And Ginger

By Amanda Hesser

Basmati Rice With Coconut Milk And Ginger
Michael Kraus for The New York Times
Total Time
20 minutes
Rating
5(831)
Comments
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A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger and scallions? That's borderline transcendent. The ginger doesn't overpower the rice here – you'll taste the mellow coconut first and the kicky notes of ginger second – so it makes an ideal accompaniment to stir-fries and braises.

Featured in: Ginger, In Full Flower

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Ingredients

Yield:4 servings
  • 2cups Basmati rice
  • 1½cups coconut milk
  • 1cup chicken broth
  • 1teaspoon kosher salt, more to taste
  • 3scallions, thinly sliced
  • 2tablespoons finely chopped ginger
  • Fresh red chile, sliced, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

535 calories; 19 grams fat; 16 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 80 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 10 grams protein; 575 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.

  2. Step 2

    Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.

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Ratings

5 out of 5
831 user ratings
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Comments

Ronita

You can add a handful of butter sautéed green peas and jumbo shrimps to it to make it a complete meal with a brothy soup or a side salad.

Megan

I made this in a rice cooker on the brown rice setting and it turned out great. I used brown basmati rice because that's what I had, but the rest of the ingredients were as written.

Esther

Love this recipe! Used white basmati, roli roti chicken bone broth and coconut milk (all from Costco!). Cooked in a rice cooker on the white rice-harder setting. Also added a nub of ginger to the rice cooker. Does taste amazing with sliced green onions. I sprinkled some fish sauce and lime juice to add some saltiness and acidity. So good! Couldn’t stop eating. Next time I might omit the water and just use up the whole can of coconut milk.

Yvonne

Overall Delicious. I added 1/4 cup gandules, chickpeas and sliced jalapeños. It’s a basic recipe that can be made and then you can add other ingredients to complement what you’re eating it with. The only used coconut milk, broth which was way too much for the amount so the rice was a bit mushy but I’m not bothered by that at all.

Gigi

Should the coconut milk be sweetened or not? I new to using coconut milk. Thanks

vicki

This is my all time favorite way to make rice. I usually use jasmine rice though. My only tip is to use less liquid than is specified because I like my rice on the drier side. I make this dish all the time and it’s always perfect.

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