Coconut Lime Ginger Rice (revisited)
I came across my post from 2014 that sounded perfect for the simpler meals of post-holiday excess so we’ll give it another go around. This little recipe was initially from Food Renegade that I made with a few adaptations. I used canned coconut milk but if you have access to fresh I’m sure it would be divine.
I see this mostly as a savory dish but a person could also make this into a sweet lime rice by adding honey, nuts, a fruit puree or dried fruit. A person could eat that for dessert, or breakfast.
In this season of darkness I’ve been pondering this Chinese saying that hangs on the wall above my bed that I’ve posted about before: “These are the best days of our lives”. Sometimes this doesn’t make sense to me but that’s why it hangs above the bed…so I ponder it. It can be a reminder of all for which I am grateful and that every moment is a gift. It can be a reminder that we cannot see all ends. It can be a reminder that breathing in and out is a great thing and that it’s time to go for a walk (or ski!). It can be a reminder of the Beauty around us.
I’m pretty sure the women of the U.S. Ski Team (Nordic) are saying THESE ARE THE BEST DAYS OF OUR LIVES—for the first time in history a North American (Minnesota’s Jesse Diggins) stood on the podium for the overall Tour de Ski, a 7-day multi-stage race held in the Alps last week. Eight years ago the U.S. women were not even competing at the Tour de Ski and this year two Americans were in the top 10 overall. Jesse along with Sadie Bjornsen, Sophie Caldwell, Liz Stephen, Ida Sargent, Rosie Brennen, and the amazing Kikkan Randall— keep an eye on these Rock Stars Ladies in the upcoming Winter Olympics!
I can’t resist just a little more John….
“Beauty does not linger, it only visits.
Yet beauty’s visitation affects us and invites us into its rhythm,
it calls us to feel, think, and act beautifully in the world:
to create and live a life that awakens the Beautiful.”
May your year be filled with Visits of Beauty
that awaken the Beautiful.
Coconut Lime Ginger Rice
Prep Time: 10 minutes
Cook Time: 25 minutes
In a heavy sauce pan with a tight fitting lid, combine:
1 x 12 oz can Coconut Milk, full fat (or 2 1/4 cups fresh, and no water)
1 cups Water
1/4 teaspoon Sea Salt or Real Salt
Heat on medium high.
When the liquid begins to boil, add:
1 1/2 cups White Rice
Let the liquid come to a slight boil, then immediately turn down the heat to a simmer.
Cook covered for 20 minutes. Do not stir!!
After 20 minutes, turn off the heat and let it sit covered another 20 minutes.
Uncover and fluff with a fork. Stir in:
Juice of 1 small Lime
1/2 teaspoon Ginger, grated or Ginger Juice
1/2 bunch Cilantro
Enjoy this dish with things like:
- Miso Soup
- Jerk Chicken
- Mustard Greens
- Five Spice seasoned Fish
- Guava or Mango Salsa
- With Pinto Fuul
- With This Soup or This Soup
- With These Pork Patties or These Chicken Patties
Beautiful Bowl by Shumpei Yamaki while doing a residency at Scattergood Friends School
“Nothing diminishes anxiety faster than action.”
2 thoughts on “Coconut Lime Ginger Rice (revisited)”
I make this recipe from time to time for company. I should make it just for us because I have tried freezing it and it freezes well.
Ah–that’s good to know it freezes well. We’ll be heading into the ski-in cabin soon so I may make some of this and freeze it for the journey!