I sure would love to come up with a snappy name for this recipe. With its combination of my favorite flavors and a tropical note from the coconut, it is certainly deserving of something clever. Maybe tropical dream?? In hopes that one day my SEO will matter, I am sticking with a straight forward title. This recipe partners well with a fish or chicken meal. I top it off with toasted chickpeas. The original version of this recipe uses plain chickpeas, I like how the crispy chickpeas contrast with the rice.
Coconut, Ginger & Lime Rice
Adapted from Rachel Ray
2 T salted butter
1 T red pepper flakes
3 tsp grated fresh ginger
6 scallions, chopped, keep whites & greens separate
2 c chicken stock (or Vegetarian equivalent - I use Imagine brand)
1 c jasmine rice
3/4 c unsweetened coconut
Zest and juice of 1 lime
Melt the butter in a medium sized saucepan, over medium heat. Add ginger and whites of scallions and saute 2 minutes. Add the pepper flakes, lime zest, coconut and rice stir with the ginger and scallions just to coat the rice. Then add broth, bring to boil and reduce heat to a simmer and cover. Cook 17 minutes. When rice is cooked stir in lime juice and garnish with green of the scallions.