Coconut and Ginger Rice with Toasted Macadamia Nuts

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Fragrant jasmine rice cooked in coconut milk with fresh ginger, topped with toasted macadamia nuts for a crunchy island-inspired side dish. This Polynesian-inspired rice and grain recipe, ready in about 30 minutes, pairs jasmine rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 tbsp, finely grated fresh ginger root
• 1/2 tsp salt
• 1/4 cup, roughly chopped macadamia nuts
• 1 tbsp unsalted butter

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Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear; drain well.
2. Step 2: In a medium saucepan, combine rinsed rice, 1 cup coconut milk, 1 cup water, 1 tbsp finely grated fresh ginger, and 1/2 tsp salt. Stir to combine.
3. Step 3: Bring mixture to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and rice is tender.
4. Step 4: While rice cooks, heat 1 tbsp unsalted butter in a small skillet over medium heat. Add 1/4 cup roughly chopped macadamia nuts and toast for 3-4 minutes, stirring frequently until golden and fragrant.
5. Step 5: Remove rice from heat and let stand covered for 5 minutes. Fluff rice with a fork and sprinkle toasted macadamia nuts on top before serving warm.