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Recipe courtesy of Michael Symon

Cheesy Coconut Rice

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 6 servings
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Ingredients

Directions

Special equipment:
a grill
  1. Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  2. In a saucepan set on the direct heat side of the grill, melt the butter. Add the garlic, onions and a pinch of salt. Cook until the onions are slightly translucent, 2 to 3 minutes, then add the ginger and jalapeños. Cook, stirring occasionally, until the vegetables are softened and aromatic, another 2 minutes.
  3. Stir in the rice and continue to toast until very fragrant, about another 3 minutes. Add the chicken stock, coconut milk, shredded coconut and nutmeg, season with salt and pepper and bring to a boil. Stir, move the pot to the indirect heat side of the grill and cover with a lid.
  4. Close the grill and simmer until the rice is cooked through and the liquid has been absorbed, 15 to 18 minutes.
  5. Remove from the heat and fluff with a fork. Add the scallions, farmer’s cheese and lime zest and, using a fork, gently fold in. Serve.

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