Basmati Rice With Coconut Milk And Ginger Recipe (2024)

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.

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.

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.

Very good. Second time no scallions, so used cilantro.

Am I reading the liquid quantities correctly? 1 cup water plus 1 cup chicken broth plus 1 1/2 cups coconut milk = 3.5 cups liquid for 2 cups rice? I'm ready to try this tonight, but might reduce the liquid...

Added 1/2 cup water to make it a 2:1 liquid-rice ratio and after coming to a boil treated it like Kim Severson's Can't-Miss Rice recipe. Turned out great. I think it would be even better with lime (like in the picture).

I made this last night. Used vegetable stock and it was just fine. I kind of ignored the measurements and used a can of coconut milk then added a little more stock to make up the moisture. Next time I'll use more ginger. I also like spicy, so I'll probably chop up a hot pepper and mix it right in, instead of using that for garnish. Overall an very good, very easy dish.

If you make this wonderful recipe on the stovetop with approximately these proportions, know that 15 minutes is exactly enough time. I accidentally burned the bottom by 18 minutes on medium heat on a gas stove. Still delicious!

Instant Pot. Brown basmati. Same ratio. 20 minutes. Release after 15 minutes.

Delicious! Next time I'll just use extra coconut milk in place of the water - I would have liked a little more coconut and a little less chicken flavor (made this rice to go with an ahi tuna poke bowl).

Maybe try regular (full fat) coconut milk instead of light.

I only had some jasmine rice in the house, and skipped the green onion as I was out. I added a bit of hot chili oil (with a bit of chili pepper.) I used vegetable broth and result was delicious and vegetarian!It paired well with a tofu curry dish, and it was anything but dull. Yum!!!

I substituted the chicken broth for veggie broth. I then cut up a few good sized portobello mushrooms, sautéed in coconut aminos and a bit of the broth. I added garlic and ginger, bamboo and some peas. When the rice was almost done cooking I added the the ginger, green onions and let it finish. Added it all together and topped with a bit more coco aminos and some fresh lime juice...DELISH!

I tried the recipe and added grilled chicken strips for protein, avocado for even more taste and a bit of soy sauce. It was delicious!

This was easy and delicious. I was worried that adding the raw ginger at the end would overpower the dish, but it was perfect.

I did this with jasmine rice in an instant pot. I didn’t alter the ratios aside from adding a mix of cilantro and green onions instead of only green onion. It was great. I did 6 minutes high pressure at 400° with a 12 minute natural release. The rice was perfectly fluffy and aromatic. I served it under green curry marinated steak with a sauce/dressing from the steak drippings.

This is firmly in our rotation! Sometimes I’ll add some lemon zest and a squeeze of lemon juice.

The scallions are what make this dish. I made it without and it didn't really sing so I picked up some up to use with the leftovers.

No notes

I made this with some modifications and it turned out really well:- Sautéed a shallot and 2 cloves of garlic in 1 tbsp olive oil to start- Used an entire can of coconut milk (vs measuring out 1.5 cups) + 2 cups low sodium chicken broth for the liquid (no water)- Skipped the ginger (because I was out)- Swapped in chopped cilantro for the scallions (because that's what I had on hand)- Mixed in a handful of toasted almond slivers for extra texture at the end

Sublime! I topped the rice with coleslaw that was lightly dressed with mayo and gojuchang.

Love this recipe. Like some commentators, I also adjust the water to rice ratio to be 2:1.

Just to make sure--1 C Water, 1 1/2 C coconut milk and 1 C Chicken broth?

For 2, use 3/4C rice, 3/4 C coconut milk and 1/2 other ingredients.

Water should have been listed as an ingredient. The instructions say to use water, but it is not listed as an ingredient. I missed the part in the instructions about adding water. Caused an unfulfilling cooking experience of rock hard rice!!!!

Wonderful! I made this in my 6 qt instant pot, 3 minutes "manual" pressure followed by 10 minutes natural release. Opened the lid to find a bunch of tiny curdled bits of coconut milk covering the top of the rice - a bit concerning. Stirred it up and it blended in just fine - taste and texture was excellent. I accidentally put the ginger in at the beginning instead of saving it for the end. It was still good but I'm sure much more mild versus stirring in at the end.

Adding peas was an excellent advice. Made the presentation very pretty. Didn't add scallions, ginger and chili for the fear of competing flavors with the main dish. Still was very good.

As someone whose household cooks with both basmati and Thai jasmine rice on a regular basis, I've tried this with both types of rice (this combination of rice, coconut milk and ginger is very common in South East Asia) and it's definitely worth trying this with Thai jasmine rice.

My kids, who don’t even like coconut, really liked this - husband, same, said “we should do rice like this from now on”.

Adding just enough water or stock to get the can of coconut milk up to 3 1/2 c (to 2 c basmati) — added sliced ginger to cooking liquid helps. I added 1 c peas (frozen and thawed w warm water), a minced jalapeño, some red and yellow minced pepper and 3 sliced scallions when rice was almost done. 2Tbs fish sauce, 2 Tbs lime juice and 1 tbs soy mixed in at end gave it a bit more thai oomph (served w thai spiced chicken thighs). Tbs toasted coconut before serving made it beautiful too.