Coconut and Ginger Rice

Don’t let the bland looks of this rice fool you. It is a fan favorite and full of flavor. Slightly sweet and perfectly spiced with the flavors of the tropics.


3 cups long grain white rice

6 Tbsp coconut oil

1.5 Tbsp ginger powder

3 cups coconut water

2 12 oz bottles ginger beer

3/4 cup shredded coconut (sweet or unsweet)


Heat coconut oil in a 12″ dutch oven over medium heat. Once oil is hot add ginger and rice; stir for a few minutes. Add liquid and cook at 350, stirring occasionally, for 30 minutes or until rice is tender. Stir in shredded coconut and salt to taste.

For a medium temperature dutch oven, use 9 coals on the bottom, and a full ring on the lid.

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