Coconut Ginger Rice

Coconut Ginger Rice with Lime. Rice steeped in rich, creamy coconut milk and water, with slices of ginger perfuming the liquid and finished off with a squeeze of fresh lime juice.  Just by the name of it, you’d think you’d could be somewhere lush dining poolside.  I came upon this recipe in a cookbook focusing on cooking with big, bold flavors nourishing the body, mind, and spirit. At the same time, a curious new term has been added to my lexicon, “culinary pharmacy,” describing the beneficial and healing properties of ingredients and spices.

The key ingredients in this recipe – coconut milk, ginger, lime and of course whole grain rice – all have anti-inflammatory properties and are also antimicrobial and antibacterial.  Foods labeled "healthy" or "clean" have a reputation as boring and a bit bland; however, when you have foods with pronounced flavors that play with the taste-buds in your mouth, you realize "healthy" is delicious and may even seem a bit decadent.

Serve this as a main with cumin roasted carrots and cauliflower or accompanying a delicate roasted white fish, such as a miso-glazed Cod or Halibut. This everyday recipe will make you want to break out your passport.

ButterFlourSugarSalt’s Cathy Lee Gruhn’s love affair of all things kitchen and food can be traced back to watching episodes Julia Child with her mother and being mesmerized by Gourmet magazine. This love affair was confirmed while in culinary school where she studied Pastry Arts.  Cathy’s career has included 25+ years in book publicity, specializing in cookbooks and lifestyle; working with names that include Nigella Lawson, Yotam Ottolenghi, Chef Michael Anthony, James Beard Award Winning Food Writer Michael Ruhlman, and many others.

ButterFlourSugarSalt.com is her virtual recipe box for both delicious sweet and savory food that isn’t fussy or overly complicated.  You can find ButterFlourSugarSalt on Facebook (@Butterfloursugarsalt ) and Instagram (butterfloursugarfloursalt).

Coconut Ginger Rice

The three main ingredients in this recipe make you feel like you’re on vacation.  In the coldest of days, this recipe will warm you up and on the sunny, warm days, you’ll feel carefree.  I found in making the recipe that I needed to keep the rice on low –simmer until all the liquid was absorbed and I saw small steam vents as it cooked in the pot. Serves 6

Coconut Ginger Rice

Ingredients

1 (15.5- ounce) can Coconut Milk

1 ¼ cups water

½ tsp. salt

1 to 1½ inches fresh Ginger, sliced into rounds

1 cup Brown Rice

1 tsp. fresh lime juice, plus zest of the lime (reserved)

¼ cup roughly chopped cilantro or mint

¼ cup chopped cashews or peanuts (optional)

 Directions

1. Rinse the rice in water until clear (optional)
2. Press the pieces of ginger against the flat edge of a knife on a cutting board to release the flavor.
3. In a pot, combine the coconut milk, water, pieces of ginger and salt and bring to a full boil over medium heat. Add the rice, stirring well.  Return the contents to a boil and lower the flame to low and cover tightly.  
4. Simmer until the liquid is fully absorbed.  
5. Take off the heat and remove the pieces of ginger.  Add the lime juice and cilantro (or mint) and “fluff” with a fork.  
6. Spoon the rice into a bowl and sprinkle the lime zest on top and garnish with chopped nuts.
7. The rice will keep in an airtight container for up to 3 days.