Total Time
50 Mins
Makes about 6 cups

Add extra flavor to jasmine rice by cooking it in coconut milk and wine and stirring in orange peel before serving.


How to Make It

Step 1

Pour olive oil into a medium pot over medium-high heat. Add onion and cook, stirring often, until soft but not browned, about 4 minutes. Add rice and cook, stirring, until slightly translucent at edges, about 2 minutes. Add wine and cook, stirring often, until absorbed, about 3 minutes. Add broth, coconut milk, and salt. Stir just to combine, then cover, reduce heat to low, and simmer until rice is tender to the bite, 20 to 25 minutes.

Step 2

Fluff with a fork and stir in orange peel.

Step 3

Note: Nutritional analysis is per 1 1/2-cup serving.

Ratings & Reviews

IL2shop's Review

August 15, 2009
This rice was time consuming. It was more ginger/orange tasting, than coconut. It complemented the Macadamia chicken. The rice on the bottom of the pot scorched on low heat after 20 min. in a heavy non-stick pot. other wise it was good. My husband liked it.

valleyquail's Review

June 11, 2009
This is a great variation for a rice side dish. My husband and I both loved it. It has a nice combination of flavors and is easy to prepare. Served with the Macadamia Chicken, which was wonderful. Will make again when I make the Macadamia Chicken.

piacere's Review

April 13, 2009
Tried this per recipe and it was just ho-hum. We like coconut rice and pilaf and have made others with much more flavor.