Coconut Ginger Rice

From: Sam's Mom

On Nov 17, 2009

Delicious side dish. Used full fat coconut milk also, that was all I could find. Used Jasmin Rice which I think gave it a better taste. Didn't have green onions so I left that out. Served with grilled shrimp that I basted with a pineapple relish from Harry & David. Great meal. This recipe is a keeper. Thanks for posting.

From: Chef #1376400

On Nov 2, 2009

More like 4.5 stars. I like it just fine but my BF love it. I used full fat coconut milk which lent some extra creaminess to the rice. The ginger and the lemon rind were nearly undetectable to my taste bud. However, it smelled divine. I served the rice with spicy grilled shrimp and thought it was a good idea because the creaminess of the rice helped tone down the fire in the shrimp. The toasted coconut is not essential but recommended (my BF like the rice w/o the toasted coconut, but I think it lifts the rice to another level). In fact, I really like it with sweetened toasted shredded coconut. The sweetness from the coconut balance out the mild saltiness (from the chicken broth) of the rice quite well.

From: MA Blossom

On Oct 30, 2006

After reading previous reviews, I doubled this recipe the first time I made it, and was really glad I did. Delicious! I used basmati rice, regular fat coconut milk, and, according to what was in the pantry, a little less ginger, no green onions or flaked coconut. Still delicious! Thanks, Sueie.

From: fordido

On Sep 10, 2007

This rice was just right - fantastic flavor but mild enough not to overpower the main dish. I made one addition which took the rice to another level - toasted sliced almonds stirred in just before serving. I also omitted the flaked coconut. Thanks for a great recipe Sueie - we'll be making it often!