Coconut and Ginger Rice Recipe

Coconut and Ginger Rice Recipes

Wash 2 cups (400g) long-grain rice and place in a saucepan with 625ml water, 45g shredded coconut, 2 tsp finely grated fresh ginger and 1 tsp salt. Stir to combine and bring to the boil over high heat.


Reduce the heat to very low, stir and cover with a tight fitting lid. Cook for 5-6 minutes, then turn off the heat and leave for 10 minutes. Fluff the rice with a fork. Serve immediately.

Serves 4 - 6

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