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Sweet coconut rice with ginger

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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g short grain rice brown
  • 500 ml coconut milk fresh
  • 30 g 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

Method
 

  1. Wash the rice thoroughly and drain.
  2. Peel and shred the ginger.
  3. 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).
  4. 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.
  5. When the rice is creamy, stir in the citrus zest and a squeeze of its juice, then take he pan off the heat.
  6. 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.