Coconut Like White on Rice

By Vivian Henoch
May 21, 2013
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Author Notes: On a coconut kick, thanks to Food52, I offer a quick and easy variation on a simple pot of jasmine rice. Steaming in coconut milk (soy-based) adds a subtle sweet favoring. Turn up the heat with onion, minced garlic and fresh ginger. Finish with sweet peppers, fresh basil, chili pepper flakes, and oh-yes, coconut. Done in 30 minutes. Vivian Henoch

Serves: 4

  • 1 cup jasmine rice
  • 1 cup coconut-soy milk
  • 1 cup water
  • 2 tablespoons coconut oil
  • 1 small onion, diced
  • 1 small red pepper
  • 1 small yellow pepper
  • 1 jalapeño pepper, minced (optional)
  • 1 tablespoon fresh ginger, minced
  • 3 cloves garlic (or to taste), minced
  • 2 tablespoons fresh basil leaves, chopped
  • 1 teaspoon salt and pepper to taste
  • 1/2 lime, juiced
  • 1/4 cup Toasted coconut
  1. In a four-quart pot, heat oil: sauté (or "sweat") onion, garlic and ginger
  2. Add rice, stir until rice is coated with oil. Immediately add coconut milk and water.
  3. When liquid comes to a boil, add chopped peppers, lower burner temperature to let rice steam.
  4. When rice is fully cooked, gently stir in basil, pepper flakes, (black pepper). Top with toasted coconut.

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