Ginger Coconut Rice

Fully cooked Ginger Coconut Rice about to go into the dehydrator.

I’ve always loved coconut and I’ve always loved ginger and garlic. Putting them together in this Thai inspired rice dish was yet another example of trial and error recipe creation…without the error. It also helped that I asked a local Thai restaurant near my office how they made their rice taste so good and the owner was good enough to tell me.

This recipe holds up well to the bold flavours in both Spicy Ginger Chicken Stir Fry and Spicy Thai Chicken as well as all the curries.

Kitchen Cook Time and Prep: This recipe makes enough rice for 8 back country servings and takes about 35 minutes to prepare, plus 6-8 hours to dehydrate.

Tools: You will need casserole dish and a microwave . In the back country you will need a stove and a pot to boil water. A spoon or spork would be helpful.

Back Country-What to Expect: A great accompaniment to curries, spicy stir fry. Sweet and tasty.

Try this recipe out, let me know if you have any questions or comments below, and make sure you share this recipe with your friends that love rice and the back country.


Ginger Coconut Rice
Recipe type: Entree
Kitchen Type: Back Country
  • 1 cup long grain rice
  • 2 cloves of garlic, minced or 1 tsp garlic powder
  • 1 small onion, chopped or 1 tbsp onion powder
  • 2 tbsp. minced fresh ginger or ¼ tsp ground ginger
  • 1 cup coconut milk
  • ½ tsp salt
  • 1 cup water
At Home Instructions
  1. Rinse rice under cold running water until water runs clear. Let drain. Set aside
  2. Combine all other ingredients in a microwave safe casserole dish and mix well. Add rice and stir.
  3. Cook for 5 minutes at full. After 5 minutes, stir rice, cover and continue to cook for 25 minutes at 50% power.
  4. Once cooking is complete let rice sit for 5 minutes without touching, stirring or disturbing. in any way. Just let it rest!
Back Country Instructions

Back country preparation is super easy. First allow the rice to cool down to almost room temperature. Once cool, pour 1½ - 2 cups of mixture onto the drying sheet lined dehydrator tray. The picture at the top of the post is rice on the drying sheet ready to go into the dehydrator.
Use the vegetable setting (125 degrees) for this dish and allow to dry for 6-8 hours, overnight usually will do it. Drying time will depend on many factors, including consistency and thickness of the rice loaded into the trays.


Leave a Comment