Lime Ginger Baked Pink Rice

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Anyone who knows me knows that I absolutely adore the bulk foods section of the grocery store. You can try all sorts of new foods without much commitment (juuuuuuuuust in case you do not care for the food item). I use the bulk section as a tool for culinary experimentation all the time, particularly with my grains (and my beans!). So, when I saw this pink rice, I just knew I had to try it (pink being my favorite color and all)!

I adapted my basic baked herbed brown rice recipe and spiced it up with a little lime and ginger. The final dish turned out mildly fragrant and super tender. Yes and Yes! I served it with some adzuki beans and a simple salad. As my nana would say, it was “just lovely!”

Have a great day folks and see you next week with a new recipe!

Lime Ginger Baked Pink Rice

(Printable Recipe)


1 cup pink rice–rinsed

1 cup vegetable broth

1 cup coconut milk

1 teaspoon ginger powder

1 teaspoon olive oil

dash salt

black pepper

juice/zest from one lime


*Preheat oven to 375 degrees F. Wash rice and add the rice to a 8″ x 8″ pan.

*Blend all remaining ingredients except lime zest. Bring to a boil on the stove top. Add the boiling liquid to the rice. Cover with aluminum foil. Bake one hour. Remove from oven. Remove foil. Fluff with fork. Fluff with lime zest (to taste).

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. What an unusual dish. Can’t wait to try it. My mouth is watering at the thoughts of zingy lime with rice. Hope you are well, Tiffany, and kept busy with all your exciting projects.