Yesterday I wrote about the amazing Pork Sate that I made some time ago for the Cooking Light Virtual Supper Club. I thought that today I'd share the recipe for the garlic ginger coconut rice that we served on the side.
This is one of our favourite dishes to order when we go to Thai restaurants (which I realize doesn't happen nearly as much any more as I would like!) As a side dish, this makes a great accompaniment to a spicy dish - think Thai or Indian or Malay. Quick and easy to make, you can dress up a meal with very little effort.
I modified a recipe that I found online by adding shallot, a chili pepper for heat, and using low-fat coconut milk, and omitting the salt. The results were amazing!
Garlic Ginger Coconut Rice
2 tablespoons vegetable oil
1 shallot, thinly slivered
1 red Thai chili pepper, chopped finely
1 tablespoon minced garlic
1-2 tablespoons minced fresh ginger
2 cups jasmine rice, rinsed (for a healthier dish use brown rice)
2 cups water
1-13.5 oz can low-fat coconut milk
Garnish: chopped Thai basil
In saucepan over medium low heat, add oil, shallot, chili pepper, garlic, and ginger. Sauté until garlic is soft but not browned.
Add Jasmine Rice and stir until well coated.
Add water and coconut milk. Bring to a boil.
Stir well. Cover and reduce heat to lowest setting. Cook for 15 minutes.
Remove from heat. Let sit covered an additional 5 minutes. Garnish with basil and serve.
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