Oolong Tea Rice with Ginger, Coconut, & Lime Recipe

Oolong Tea Rice with Ginger, Coconut, & Lime Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

The smoky and aromatic flavor of Oolong tea pairs well with the sweet coconut and tart lime in the pilaf. Feel free to add in almonds, raisins, cranberries or chopped apple to the dish.

Ingredients

  • 2 teaspoons olive oil
  • 2 cloves of garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 cups basmati rice
  • 4 cups water
  • 2 teaspoons loose oolong tea, or 1 tea bag 
  • 2 tablespoons dry desiccated coconut
  • Juice of 1 lime
  • Kosher or sea salt, to taste

Directions

Heat oil in a medium pot with a tight-fitting lid over medium-high heat. Add garlic and ginger and sauté for 1 minute to release flavors. Add rice and sauté to coat for an additional minute.

Add water, bring to boil. Add tea and cover pot. Simmer slowly for 10 minutes covered. Remove tea bag and cover the pot. Continue to simmer for 10-15 more minutes until all the liquid is absorbed and rice is tender.

Add coconut, lime, and season to taste with salt. 

Rice Shopping Tip

Rice is enjoyed in almost all cuisines and is readily available globally. For a simple side dish to any meat or vegetable entrée, rice is a great complement.

Rice Cooking Tip

Be sure you are using the correct type of rice needed to obtain the result you are looking for. Long grain rice stays fluffy and individual while shorter grain rice is starchier. Also, rinse all rice before use.

Rice Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.