Coconut Ginger Rice


They say to always push yourself beyond your comfort zone.  Does it count if someone else does it for you?  I have a Lightning McQueen cake to make for a birthday party for a special little boy this weekend and I am shaking in my boots.   I haven’t made a 3D cake in years so the thought of making a cake that will be displayed for others to see is beyond scary.

Here’s how it happened.   I overheard the Mr. on the phone basically volunteering my services to his friend for her son’s upcoming birthday party.   That was exactly 5 days ago.   What’s the problem?  I feel like a fish out of water so the thought of having just 7 days to do figure it all out is just too much.     So here I am at the beginning stages of what could turn out to be either pure genius or an absolute disaster.

I set aside three days to complete the cake and yesterday was the first day of the three day project.   I baked the two, no three cakes and it was nothing short of a disaster.  I had already baked two pans of cake and cleaned up my kitchen when I realized that two wouldn’t do and that I would need a third pan of cake.  D’oh!    Off to the store I go to pick up even more ingredients.    I hope that will be the extent of errors on my part and that it will be smooth sailing here on out, but who am I kidding?  Stay tuned…I will post photos of my results good or bad.

In the meanwhile here’s a recipe for one of my go-to dish when I need something quick but tasty.   This is a pretty simple recipe but the addition of toasted coconut takes it up several notches.   I served this with Teriyaki Glazed Salmon for lunch.   Enjoy!


Coconut Ginger Rice

2 cups long grain rice

1 tsp crushed fresh ginger

1 small onion, finely chopped

3 cloves garlic crushed

1 Thai chili finely chopped

3 scallions finely chopped

½ cup toasted coconut flakes

2 ½ cups chicken stock

1 cup coconut milk

1 tbsp canola oil

Salt to taste

Add canola oil to a large pot.  When oil is hot, add onion, garlic, ginger and chili pepper.  Cook for 1 minute, stirring frequently.   Add rice, stir to coat.  Add chicken stock, coconut milk and salt, bring to a boil.    Lower heat to a simmer; cover the pot.  Cook for 20 minutes.  After 20 minutes, turn heat off and add toasted coconut flakes, stir.  Cover and let sit for 15 minutes.   Fluff with a fork, add scallion to garnish.   Serve!




  1. lady from way back
    March 9, 2012 / 9:24 am

    you know i tried to break a coconut the other day and was unsucessful is it that it is too hard in the north i mean i used a hammer then tried a knife no luck than i noticed the holes started to MOLD because i waited too LATE! !

    i gave up. any suggestions, i got the water out successfully, or just used coconut from the store. this looks good BTW. Love the new header tres’ cute.

  2. JehanP
    March 9, 2012 / 11:48 am

    Thanks! As for the coconut I had my husband break it with a hammer because I was unable to. My only suggestion would be to use that hammer with all your might!

  3. March 11, 2012 / 2:02 pm

    wow. This looks and sounds so delicious and refreshing!

  4. March 14, 2012 / 11:07 am

    This is one delicious flavor combination. I can see this rice becoming a regular side dish at my house.

  5. May 5, 2012 / 6:52 pm

    so pretty! it looks like confetti in the rice :0)

  6. Hawaiishoegal
    September 9, 2012 / 11:58 pm

    Made this side dish tonite and O.M.G! It was absolutely fab….will be making this on a regular basis!

  7. christine
    September 16, 2012 / 2:46 pm

    Hi jehan can I toast the coconut and do u have a method of toasting

  8. JehanP
    September 17, 2012 / 7:44 am

    Hi Christine, the coconut is toasted and you place the coconut on a frying over medium heat and cook until brown. Stir the coconut occasionally to prevent it from burning because this burns fast!

  9. March 25, 2013 / 10:55 am

    hi jehan i never make coconut flakes could you tell me how to do so

  10. JehanP
    March 25, 2013 / 1:22 pm

    Candace I do not make coconut flakes. You can it at your local grocery store in the bakery section.

  11. Val Browne
    September 11, 2013 / 8:59 pm

    This rice looks delicious so I’d like to try it. There are several types of Asian pepper and I’m not sure if this is the hot or mild one. What’s the name of the one you used?

  12. JehanP
    September 16, 2013 / 11:05 am

    Val I used Thai Chili pepper and it’s a hot pepper but you can substitute red pepper flakes.

  13. Sherri
    September 19, 2013 / 9:13 am

    Is long grain rice the same as parboiled rice?

  14. JehanP
    September 19, 2013 / 11:20 am

    Long grain rice and parboiled rice is not the same but it can be substituted in this recipe.

  15. Jairani
    June 22, 2016 / 9:27 am

    Hey jehan my name is joy I love your recipes good job.