Coconut Rice



  • 2 - teaspoons oil or butter
  • 2 - cloves garlic, minced
  • 2 - tablespoons minced fresh ginger
  • 1 1/2 - cups long-grain white rice
  • 1 - cup Coco Lopez® unsweetened coconut milk
  • 1 1/2 - cups water
  • Salt


Heat the oil in a heavy saucepan over medium heat. Add the garlic and ginger and cook until fragrant but not brown, about 1 minute. Add the rice and sauté until the individual grains are shiny, about 1 minute.

Add the coconut milk, water and salt and bring to a boil. Reduce the heat, cover the pan, and cook the rice until all of the liquid is absorbed and the grains are tender, 18 to 20 minutes.

Remove the pan from the heat and let the rice stand, covered, for 1 minute. Fluff with a fork and serve at once.

*Excerpted from Steven Raichlen's MIAMI SPICE. Copyright© 1993 by Steven Raichlen. Used by permission of Workman Publishing Co., Inc., New York. All Rights Reserved.