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Coconut and Ginger Rice
Louise Solzman

Coconut and Ginger Rice


2 cups Long Grain Rice
3 tablespoons Corn Oil
1 tablespoon Minced Garlic
1 tablespoon Shallots minced
4 cups Water
1 teaspoon Chicken Paste
2 tablespoons Butter
2 tablespoons Ginger Root peeled and grated
1 cup Coconut shredded
2 tablespoons Organic Green Onions chopped
1 tablespoon Organic Parsley chopped
Salt and Fresh Ground Black Pepper to taste

Preheat oven to 350°F.

Sauté rice with oil in large frying pan on medium-high heat until rice is golden brown, stirring often with a wooden spoon.

Add garlic and shallots. Sauté for 30 seconds, stirring constantly. Remove from heat.

In a 2 inch deep, 9 inch x 13 inch roasting pan, combine water and rice mixture.

Add all of the other ingredients except the onions and parsley. Mix to combine.

Cover pan with aluminum foil.

Place on top rack of oven for 30 to 40 minutes, until all water is absorbed. Remove pan from oven.

Using a fork, mix in green onions and parsley. Correct seasoning.

Chef's Tip

If you like the taste of ginger, you may want to add more when stirring in the green onions and parsley.

This rice is a great accompaniment to chicken, shrimp and pork. Try it with an Asian-style sauce.