Culinary Institute of America Recipe
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Coconut Rice with Ginger

This recipe can be made with many different variations. At the point when you fluff the rice prior to serving, try stirring in one of the following: 2 cups raisins, 2 cups sliced almonds, 1 3/4 cups pistachios, 8 seeded and chopped jalapenos, or 2 cups shredded coconut.
CIA's Coconut Rice with Ginger recipe



Makes 8 Servings

  • 1/4 cup butter
  • 4 garlic cloves, minced
  • 2 1/2 tablespoons ginger, minced
  • 1 1/2 cups long grain white rice
  • 1 cup coconut milk
  • 2 cups water
  • 1 tablespoon salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste


  1. Heat the butter in a 2-quart saucepan over medium heat. Add the garlic and ginger and sauté until aromatic, about 2–3 minutes. Add the rice and sauté, stirring constantly, until the grains are well coated with butter, about 1 minute.
  2. Add the coconut milk, water, salt, and pepper, and bring the mixture to a boil. Reduce the heat, cover, and cook the rice until tender, about 25 minutes.
  3. Let the rice stand for 5 minutes, then fluff with a fork to separate the grains and release steam before serving.

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