Coconut Rice

Here is another menu from the South Arm Multicultural Community Kitchen.

We made Coconut Rice to go with Ground Beef Curry.

The Ground Beef Curry had been covered here.

For dessert, we made a Blueberry Yogurt Parfait which had also been covered before. Click here for the recipe.


  • 1 teaspoon vegetable oil
  • 2 teaspoons finely chopped ginger root
  • 1 clove garlic, minced
  • 1 teaspoon grated lime zest
  • 1 1/2 cups uncooked, basmati rice
  • 3/4 cup coconut milk
  • 1 teaspoon honey
  • 1/2 teaspoon salt

Source: South Arm Community Kitchen


Heat oil in a medium, non-stick saucepan over medium heat.

Add ginger root and garlic. Cook and stir for 1 minute.

Add rice and cook for 1 more minute.
Stir in coconut milk.
Add 2 1/4 cups water.
Stir in honey and lemon zest and salt.
Bring to a boil. Reduce heat to medium low. Cover and summer for 20 minutes, or until liquid is absorbed and rice is tender.

Fluff rice with a fork and serve immediately.

Garnish with chopped cilantro if desired.

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