Ginger Basmati Rice

This recipe is derived from the Ginger Basmati recipe from the Cooking Light Annual Recipes 2016 cookbook as part of my 2017 A Year of Cooking Light Challenge.

Servings: 4
Active Time: 15 minutes
Total Time: 35 minutes
Approximate Cost per Serving: $1.00 / plate


  • fresh ginger (about 3-inches long)
  • 1 tsp chicken bouillon
  • 1/3 cup coconut milk
  • 1 cup basmati rice
  • 1/4 cup fresh cilantro


  • medium saucepan
  • stove
  • cutting board
  • kitchen knife


  1. Peel the fresh ginger (I use a spoon to kind of peel the skin off.  It tends to work a lot better than a peeler).  Cut into four long pieces.
  2. In a large saucepan, combine the chicken bouillon, 1 1/4 cups of water, the coconut milk, and the ginger.  Stir to mix the bouillon in.  Bring to a boil.
  3. Add the rice.  Stir it in and bring to a simmer.  Reduce the heat to low and let cook 20 minutes (uncovered) until rice is well cooked.
  4. While the rice cooks, chop the cilantro.  When rice is done, fluff the rice before stirring in the cilantro.
  5. Enjoy!