Coconut Rice with Crispy Ginger and Garlic
 
 
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Ingredients
  • ¼ cup grapeseed oil or peanut oil
  • 3 tbsp minced garlic,
  • 3 tbsp minced ginger
  • 2 cups jasmine rice, rinsed and drained well
  • 2 tsp of Better than Boullion Roasted Chicken Base, optional (although highly recommended)
  • 14 ounce can of coconut milk (full-fat)
  • 2 scallions, thinly sliced
  • a small handful of cilantro, chopped
Instructions
  1. In a large skillet, heat oil over medium heat. Once hot, add garlic and ginger and cook, stirring occasionally, until crisp and brown about 2-3 minutes. It goes from light brown to golden brown very quickly. Start removing from the pan once all the ginger and garlic is light brown. Pour the oil into a heat-proof bowl through a fine-mesh strainer, reserving the ginger and garlic bits. Once strained transfer ginger and garlic to a paper towel and sprinkle lightly with salt. Alternatively, you can remove the ginger and garlic with slotted spoon from the oil. Reserve the oil.
  2. In a pot with a lid, heat 1 tbsp of the reserved oil over medium-high heat. Add the rice and saute' for 1 minute. Add the coconut milk, ¼ cup of water and Better than Bouillon, stir well to combine. Bring to a boil, cover and reduce heat to low. Cook for 15 minutes. Remove from heat and allow to sit (with the lid on) for 10 minutes.
  3. Add the scallions and cilantro. Fluff with a fork and sprinkle with crispy ginger and garlic. Serve warm.
Recipe by Cooks and Kid at https://cooksandkid.com/coconut-rice-crispy-ginger-garlic/