Name: Sweet coconut rice with ginger
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 100g short grain rice (brown); 500 ml coconut milk (fresh); 30g unrefined soft sugar; 2½ cm piece of fresh root ginger; 1 tsp coconut oil; 2 Tbsp fresh coconut chunks; extra sugar; Grated zest of ½ lime or lemon; To serve: dried or fresh mango , pineapple, papaya etc

Sweet coconut rice with ginger

3 Nov 2015

by Dinna

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

This creamy, sweet coconut rice with ginger makes a lovely breakfast, brunch, pudding or anytime snack. You can eat it warm or cold; serve it with exotic fresh or dried fruits, compote etc. It's gluten-free and dairy-free, so it's ideal for vegans and fits in many diets.

Ingredients

100g short grain rice (brown)
500 ml coconut milk (fresh)
30g unrefined soft sugar
2½ cm piece of fresh root ginger
1 tsp coconut oil
2 Tbsp fresh coconut chunks
extra sugar
Grated zest of ½ lime or lemon
To serve: dried or fresh mango , pineapple, papaya etc

Instructions

Wash the rice thoroughly and drain.
Peel and shred the ginger.
Put the rice, coconut milk, almond milk, sugar and half of the ginger into a saucepan. Add the milk to cover the rice (add some water if the liquid is less than a couple of cm above the level of the rice). Bring to a simmer over a medium heat then reduce to low and cook until the rice is tender, stirring regularly (this will take about 30 minutes).
Meanwhile, shred the coconut chunks. Heat the oil in a pan and fry the ginger and coconut for a few seconds until light brown, then sprinkle a little sugar on top, then let them caramelize. Set aside.
When the rice is creamy, stir in the citrus zest and a squeeze of its juice, then take he pan off the heat.
Serve with the caramelized ginger & coconut. Add some fresh or dried fruits if you like. Squeeze some more citrus juice over it if you like a more zingy flavour.

Tips

You can add single cream for extra creaminess, if you like.
This recipe can be adjusted to use up leftover rice - just warm up the rice in the coconut milk ( you'll need about half the above amount) and cook for 10/15 minutes until it becomes creamy.