Like many people, we're trying to get back on track with healthier eating in this first month of the new year. I feel like we do pretty well most of the year, but those few weeks between Thanksgiving and Christmas (well, let's be honest - through New Year's day) turn into a bit of a free-for-all when it comes to goodies.
We're not sticking to a "diet" per say, just trying to eat more veggies, fish, whole grains, etc. One way we really enjoy fish is pan-seared and topped with a tropical "salsa" (mangoes, pineapple, papaya and cilantro all chopped up together--no tomatoes). We eat it fairly regularly, though, so I'm always trying to find a way to make it a little more interesting. This time I made a coconut ginger rice to go with it, inspired by a dish we had once at a local restaurant.
It was delicious--a tasty, creamy accompaniment to the more astringent tropical salsa that topped the fish. The ginger isn't overwhelming; it just helps bring out the coconut flavor. I think this would also go well with a Thai curry. Next time, I might even try it with brown rice for an extra dose of healthy.
Coconut Ginger Rice
1/2 cup uncooked white jasmine rice
1/2 cup coconut milk (full-fat! don't go with the light stuff for this recipe)
3/4 cup water
1 Tbsp. freshly grated ginger
1/2 tsp. salt (or to taste)
Add rice, coconut milk, water, ginger and salt to a medium-sized saucepan over medium heat. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes until liquid is absorbed and rice is cooked through.
YES - it really is that easy! Enjoy!