Ginger, Lime, Coconut Rice

It has been a while since I posted, in fact, it has been over a year. I have been busy with college and moving, but all of that is over, and I am, just like most of you, stuck at home. I thought, what’s a better idea than restarting my food blog! So here I am, restarting my food blog.

Before I get started on this blog, I have a confession. I have been cooking regularly for about 8 years now, and only now have I been able to cook rice correctly. I have cooked so many complicated dishes well, but for some reason, rice was one of the hardest dishes for me to make throughout my life. I cooked rice in a rice cooker for a long time, and there is no shame in that! We sold our rice cooker a while ago and I had to learn to make it in a pot correctly. I have learned what works for me and will share my tips in the directions. Don’t be discouraged if you can’t make rice well right now, you will get better at it, I am living proof!

I am a big fan of curry, and honestly, I make it a lot. Because I make curry quite often I eat a good portion of rice, or sometimes I have it with quinoa. Now, rice can get boring when you have it often, but the good thing about rice is that it is versatile. You can add any flavor to rice and it will just soak it up! Lately, I have been experimenting with different flavors of rice. The other day I made this rice for my chicken, chickpea curry and really enjoyed how the flavors complemented each other. I hope you enjoy!

YIELDS ABOUT 4-5 servings


1 Cup basmati rice

4 cups water (divided in half)

1tsp ground ginger

1tbs unrefined  coconut oil

1 tbs lime juice (more to taste when done cooking)


  1. I would start out by putting your rice in a mediumish bowl and add two cups of water to it. Let the rice soak in the water while you start to boil the other two cups in a medium pot with the lid on. TIP: soaking the rice softens it and helps it cook faster.
  2. Once the water reaches a boil, drain rice in a fine mesh seive (strainer). Pour the rice into the boiling water and reduce the heat between low and a 3; keep the lid on the pot while the rice is cooking.
  3. Add the rest of your ingredients to the rice and mix.
  4. Often people think that you can just leave rice in a boiling pot, but often times, that is how rice burns. I would check on your rice every 5 minutes or so and stir it. Your rice is done when all the liquid is gone and your rice is soft; which can be between 25 and 30 minutes.

3 Comments Add yours

  1. Carey Bentley says:

    Hi Karah, like you I had a hard time making rice for a long time in a pot and went to a rice cooker. I have made it in a pot since then and it actually turned out right, but I am not giving up my rice cooker. It nice that you have started back up. Looking forward to your new recipes!


    1. I don’t know what it was about rice, but it was not easy for me! Thank you!


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