Asian Coconut Rice with Steamed Vegetables in Soy-Lime-Ginger Sauce

I have trouble in liking steamed vegetables because my palate dictates to me that there's nothing exciting about the taste. Even if I grew up with food having explosive flavors, I know that it is not an excuse not to eat them as much as I should. But the story is different when it comes to my kids. Since the first solids I gave them were all steamed and unsalted, their palates have grown used to mild tasting food and they are accustomed to them. And until now, they are still in the right track of healthy food (until they discovered fast food, but that's another story).

But I found a way to make steamed vegetables better by pouring a great tasting sauce on it after steaming. There's nothing unhealthy about it plus, it gives me the satisfaction of tasty combination of Asian flavors. And perhaps you can also hear me sighing all the way there. This is the first steamed vegetable dish that I wouldn't mind eating over and over again, not because I made it but because I truly and genuinely love it. Did I convince you enough?

I paired the vegetables with steamed rice cooked with coconut milk to give it an added exciting taste. Steamed rice is always cooked with 100% water but this time, I added the milk to enrich its flavor. The result? Delicious! Enjoy it!

This Asian Coconut Rice with Steamed Vegetables in Soy-Lime-Ginger Sauce recipe is a healthy dish which I created it for Skinny Ms., a site where I create healthy recipes to go with their objective of healthy living. Or just scroll down to see the recipe here.


Asian Coconut Rice with Steamed Vegetables in Soy-Lime-Ginger Sauce

Yields: 2 servings
  • 1-1/2 cups uncooked rice
  • 1 cup coconut milk
  • 1-1/2 cups water
  • 1/2 teaspoon salt
  • 3 ounces snow peas
  • 1 large carrot, peeled and sliced
  • 1 large zucchini, sliced
  • 1 (1-inch) slice of ginger, peeled, chopped and pressed lightly
  • 1 (1/2-inch) slice of ginger, peeled & grated
  • 1/4 cup soy sauce
  • 1/4 cup lime juice
  • 1/2 teaspoon honey
  • 1 tablespoon sesame oil
  • 2 tablespoons sesame seeds 
  1. Over medium heat, in a small dry saucepan, toast the sesame seeds then set aside.
  2. Over high heat, in a medium saucepan, put together the rice, coconut milk, and water. When it boils, put down the heat to low and cover, but not completely, leaving an opening of 1/2 inch.
  3. In a steamer, steam the vegetables by kind because some cook longer than the other. Cook the carrots first (about 10 - 12 minutes) then add the chopped ginger, the zucchini and the snow peas (about 7 minutes).
  4. In a small bowl, mix the soy sauce, lime, honey, sesame oil and grated ginger.
  5. When the vegetables are cooked, pour the sauce and mix.
  6. Sprinkle the sesame seeds on the rice and the vegetables.
  7. Serve the rice and vegetables while still warm. 

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