Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 18 Times
Can be made ahead of time.
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Toasted Coconut Rice
Cookbook
Toasting the coconut adds depth and a distinct nuttiness, while the coconut milk provides richness. This is the perfect side dish for Asian-inspired entrees.
Yield : Serves 4
Prep Time : 5 minutes
Cooking Time : 8-10 minutes
Ingredients
- ¼ cup sweetened flaked coconut
- 1 cup instant white or jasmine rice
- One 14-ounce can unsweetened light coconut milk
Directions
Place the coconut in a dry medium saucepan and set the pan over medium heat. Cook until the coconut is golden brown and toasted, 3 to 5 minutes, shaking the pan frequently to prevent burning. Add the rice and coconut milk. Increase the heat to medium high, bring to a simmer, cover, and let simmer for 5 minutes. Remove from the heat and let stand for 5 minutes before serving.
Notes
Bank a batch: Double the recipe and store the extra in a sealable container or plastic bag for up to 3 days in the refrigerator or up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for a few minutes on LOW. Reheat in the microwave for a few minutes on HIGH.
© 2008 Robin Miller
Nutritional Information
Nutrients per serving
290 kcal
24 mg
41 g
1 g
12 g
0 g
11 g
1 g
0 g
0 mg
2 g
4 g
37 mg
180 mg
0 % daily value
1 % daily value
2 % daily value
21 % daily value
