YUMMMMM! I loved this rice, and my picky boyfriend did too! I used it as a side dish with hawaiian chicken and it was wonderful. My only advice is that the shredded coconut makes the rice very sweet, so if i make it again I'll probably leave it out. It would actually make a good rice pudding type of dessert if you added some raisins, nuts, and cinnamon
Coconut Rice
Yield: 6 servings (serving size: 2/3 cup)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 138
- Fat: 3.9g
- Saturated fat: 2.8g
- Protein: 1.4g
- Carbohydrate: 25.9g
- Cholesterol: 0mg
- Iron: 1.1mg
- Sodium: 120mg
- Calories from fat: 24%
- Fiber: 0.8g
- Calcium: 0mg
Ingredients
- 3/4 cup uncooked basmati rice
- 1 (13.5-ounce) can light coconut milk
- 1/4 teaspoon salt
- 3 tablespoons flaked sweetened coconut
Preparation
- Combine rice, coconut milk, and salt in a saucepan. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand, covered, 10 minutes. Add coconut; fluff with a fork.
Coconut Rice Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Kid-Friendly, Make-Ahead, Quick/Easy
- CUISINE: Mediterranean
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
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Rice and Peas
Southern Living -
Coconut Rice with Mangoes and Pistachios
Coastal Living -
Black Beans and Coconut-Lime Rice
Southern Living
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