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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (206g) Recipe makes 4 servings |
||
| Calories 399 | ||
| Calories from Fat 188 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.9g | 32% | |
| Saturated Fat 13.1g | 65% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 125mg | 5% | |
| Potassium 216mg | 6% | |
| Total Carbohydrate 47.0g | 15% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 6.3g | ||
| Protein 7.0g | 13% | |
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Ingredients
- 2 tablespoons peanut oil
- 1 small yellow onion, diced small
- 1 cup long-grain rice
- 1 cup chicken stock
- 1 cup coconut milk, unsweetened canned
- salt and pepper
Directions
1
Heat peanut oil over medium high heat until hot but not smoking.2
Saute onion, stirring, until transparent (about 3-5 minutes).3
Add the rice and continue to cook and stir for one additional minute.4
Add the chicken stock and coconut milk.5
Stir in salt and pepper.6
Pour rice mixture into an ovenproof baking dish, cover, and bake at 350 for about 18 minutes.7
Liquid will be absorbed, rice will be cooked but not mushy.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice
- Main Ingredient > Fruit > Nuts > Coconut
- Cuisine > Oceania
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Comfort Food
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Shelly K
On Jun 11, 2008
YUM! I added a little salt after it was finished so that I could add just the right amount. I also put the whole thing in the rice cooker after cooking the onions. The coconut wasn't too pronounced, but it was just great enough for a subtle hint of flavor. I served it with Mango-Curry Chicken Breasts (73911) and it was perfect! I don't know if I can go back to plain rice again!
From: brian48195
On Dec 14, 2007
This was good. Like another reviewer said you should add more salt and pepper for more flavor. I would make this again.
From: JillAZ
On May 16, 2004
Excellent rice recipe. Something a little different to serve with Thai or Asian style meals. Very good. Has a very subtle flavor that is just delicious. I used sushi rice (that's what I had on hand) and instead of putting in the oven, I just brought to a boil, lowered the heat and simmered, covered on top of the stove about 18 minutes. Worked great!
From: JackieMarie
On Aug 16, 2005
I really had such high hopes when making this as we are big rice lovers! I felt like it was just sorta bland. I really had to salt & pepper to give it some taste. Maybe I'll try again and spice it up with some spices next time.
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