Toasted Coconut Rice

Photo: Jan Smith

Your sense of smell comes into play when toasting the cardamom and coconut, and sautéing the garlic, as each ingredient releases its unique fragrance to indicate that it has cooked enough.

Yield: 10 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 24%
  • Fat: 5.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.9g
  • Carbohydrate: 34.2g
  • Fiber: 0.9g
  • Cholesterol: 1mg
  • Iron: 1.8mg
  • Sodium: 385mg
  • Calcium: 14mg

Ingredients

  • 1/4 teaspoon ground cardamom
  • 1 cup flaked sweetened coconut
  • 1 tablespoon extravirgin olive oil
  • 1 garlic clove, minced
  • 2 cups long-grain rice
  • 3 1/2 cups water
  • 1 1/2 teaspoons salt
  • 1 teaspoon butter
  • 2 tablespoons chopped fresh cilantro

Preparation

  1. Heat a saucepan over medium-high heat. Add cardamom; cook, stirring constantly, until fragrant (about 15 seconds). Transfer to a small bowl.
  2. Add coconut to pan; cook, stirring constantly, until fragrant and just beginning to brown (about 2 minutes). Add to cardamom.
  3. Add oil and garlic to pan. Sauté, stirring often, just until garlic is fragrant but not browned (about 20 seconds). Stir in rice; sauté 3 minutes. Stir in reserved coconut mixture, water, and salt; bring to a simmer. Cover, reduce heat to medium-low, and cook 20 minutes or until liquid is absorbed. Fluff with a fork. Add butter, stirring gently until melted. Stir in cilantro.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Toasted Coconut Rice Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy