Coconut and Ginger Rice with Toasted Macadamia Nuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 & grains 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.

Prep: 10 min Cook: 20 min Serves 4 Polynesian-inspired cuisine 250 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Coconut and Ginger Rice with Toasted Macadamia Nuts take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut and Ginger Rice with Toasted Macadamia Nuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.

Can I substitute ingredients in Coconut and Ginger Rice with Toasted Macadamia Nuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut and Ginger Rice with Toasted Macadamia Nuts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut and Ginger Rice with Toasted Macadamia Nuts?

Polynesian-inspired rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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