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Vegan Mofo Day 18: This recipe from Vegetarian Times has been on my list "to-make" for a very long time and last night I made it. It is very simple to make, but is packed with flavor. I wanted to add some Caribbean flavored tofu I had on hand to the rice, but the flavors were too bold and I didn't think my 3 year old would like it much. So I made just the rice (which by the way, the kiddo loved) and tofu separately (I sautéed tofu with some green onions & spinach and seasoned it with coconut...


4 serving

Total time

40 minutes


  • 2 cups Rice Jasmine rice (- preferably (I used Blue Ribbon brand long grain rice))
  • 1 cups coconut milk (Light)
  • 1 ginger (" - grated)
  • 2 cloves garlic (- finely minced)
  • 1 cinnamon (" stick)
  • 2 tsps lemon zest (- grated)
  • to taste Salt
  • (1.25l) fish stock ((or more to taste))
  • 1 tsp sugar
  • 2 tbsps Coconut (Toasted Unsweetened (optional))


  1. Rinse and drain the rice. Keep aside.
  2. In a medium sauce pan, heat 2tsp butter (I used Earth Balance butter). Add ginger, garlic & cinnamon stick. Cook for 1-2 minutes or until it starts smell fragrant.
  3. Add rice and sauté for 2 minutes or until rice turns opaque.
  4. Add coconut milk, 2½ cups of water, sugar, pepper and salt. Bring to a simmer on medium heat.
  5. Reduce the heat to low; cover and cook for 15 minutes (no peeking please). Let the rice rest for 5 minutes.
  6. Fluff with a fork garnish with toasted unsweetened coconut (if using) and serve with any Asian or Caribbean side dish.
  7. View the recipe instructions at Cook's Hideout

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