Rice is so unbelievably versatile, you could make a new dish with it every time and it wouldn’t let you down. This simple side dish features Brown Jasmine Rice and is something I make in big batches (I usually double this recipe) and freeze for future dinners.
Brown rice takes almost an hour to cook and sometimes when I am trying to put dinner on the table, especially on a weeknight, I just don’t have an hour to wait around for it to cook. Particularly when my two-year old is hungry. Have you ever tried to explain to a two-year old that rice takes an hour to cook? Yeah, don’t. Make this and freeze it and save yourself from that dinner time stress episode.
The flavors in this dish pair especially well with Thai and Indian food. This is not spicy at all so if you like heat, add a chile pepper to the water while cooking or 1/4 to 1/2 teaspoon of crushed red pepper flakes.
Have a great weekend!
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Spiced Coconut Rice
- 2 teaspoons canola oil or coconut oil
- 1 cup brown jasmine rice rinsed
- 1 teaspoon ginger root grated
- 3/4 teaspoon kosher salt
- 1/4 teaspoon curry powder
- 1/4 teaspoon ground coriander
- 1/8 teaspoon turmeric
- 1/8 teaspoon ground cumin
- 1 cup organic light coconut milk
- 1 cup water
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Rinse rice. Grate ginger. Measure spices, combine with ginger and set aside. Measure coconut milk and water.
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Heat saucepan over medium heat. Once hot, add oil. Add rice, spices and ginger. Cook 30 to 45 seconds, stirring constantly.
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Slowly add water and coconut milk.
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Bring to a boil. Cover, lower to a simmer. Cook 50 to 55 minutes, until all liquid is absorbed.
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Remove from heat, let sit covered for 10 minutes. fluff with a fork. Serve and Enjoy!
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I just tried this with a few changes, and it turned out amazing! I had to omit a few of the ingredients (coconut milk, coriander, and grated ginger root) because I didn’t have them on hand. But I replaced them with a couple of other ingredients, and it turned out fantastic.
I used white Basmati rice, instead of the jasmine and cooked the rice in chicken broth instead of plain water. I added a tbsp of garlic powder and onion powder and a tbsp of coconut oil to the broth.
In a small dish, I mixed 1 tsp ground ginger, 1 tsp kosher salt, 1 tsp curry powder, 1/2 tsp turmeric, and 1 tsp ground cumin and used that to coat two chicken breasts that I cut into small chunks and marinated them for ten mins.
I fried the chicken chunks in a tbsp of coconut oil in a frying pan until cooked and decided to cook up 2 cups of frozen mixed veggies. (Carrots, peas, and corn). Once everything was prepared, I mixed the rice, vegetables, and chicken together in one pot. Boy was it ever good. Hubby went back for seconds and said “Honey, you can make that again. It was delicious!” Thanks so much Alyssa for the inspiration! 😀
Hi Tasha, So happy that it worked with your changes and you all loved it!
Could this be done in a rice cooker?
Yes!
Excited to try this….but can I use black rice instead?
The cook time and texture are totally different so I’m not sure how it will come out but if you try it, come back and let me know!
Hi!
Do you think this would work of I substituted quinoa for the brown jasmine rice?
Sounds do yummy!!
Yes, that sounds delicious and definitely worth trying. If you remember, let me know how it comes out!
I love rice! This looks delicious and I’ve never made anything like it. I’ll pick up some brown jasmine tomorrow and make some while I’m making chicken (will freeze it). 🙂 Thanks for this!
You’re welcome Cindy!