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Dive into the creamy coconut and ginger flavor of this fragrant rice! Yummy!


  • 1 cup (250 mL) Thai jasmine rice or basmati rice or other long grain rice
  • 2 tsp (10 mL) vegetable oil
  • 2 cloves of garlic, minced
  • 1 onion, chopped
  • 1 tsp (5 mL) minced gingerroot
  • 1 cup (250 mL) coconut milk
  • 1/2 tsp (2 mL) salt


  1. If using jasmine rice, rinse under cold running water until water runs clear. Let drain. Set aside.
  2. In saucepan, heat oil over medium heat; cook garlic, onion and gingerroot, stirring occasionally, for 5 minutes or until softened.
  3. Stir in coconut milk and 1-1/4 cups (300 mL) water; bring to boil. Stir in rice; cover, reduce heat to low and simmer for about 20 minutes or until rice is tender and liquid is absorbed.
  4. Remove from heat; let stand, covered, for 5 minutes. With fork, stir in salt.

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