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Nutrition Facts
Serving Size 1 (188g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 inch fresh ginger
Calories 578
Calories from Fat 384		(66%)
Amount Per Serving		%DV
	Total Fat 42.7g	65%
	Saturated Fat 37.7g	188%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 463mg		19%
Potassium 455mg		13%
Total Carbohydrate 46.9g		15%
	Dietary Fiber 5.2g	20%
	Sugars 2.1g
Protein 7.5g		15%
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Coconut Rice

Recipe #60330 | 30 min | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: beckas
Apr 18, 2003

This rice has a mild coconut flavor. I served it with Macadamia Nut Chicken Breasts #30291 and a Thai red curry sauce. It was a perfect combination.

SERVES 4 (change servings and units)

Ingredients

1 cup long grain rice or jasmine rice
2 cups unsweetened coconut milk
1/2 cup finely shredded unsweetened coconut
1/2 inch peeled fresh ginger
3/4 teaspoon salt
chopped fresh cilantro (optional)

Directions

1
Bring the coconut milk to a boil in a medium sized pot.
2
Add the rice, ginger and salt.
3
Stir and bring to a boil.
4
Reduce heat to low and then cover and simmer for 20 minutes.
5
While waiting, heat the shredded coconut in a skillet, toasting it lightly.
6
Remove from heat and set aside.
7
When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
8
Toss with toasted coconut.
9
Garnish with chopped cilantro just before serving.

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Featured Reviews for This Recipe

From: Kiki1978

On Nov 10, 2009

I used coconut cream instead of milk which was probably the wrong thing to do, because it kept evaporating when simmering, causing the rice to stick to the bottom of the pan. In order to prevent it from burning, I added water which resulted in perhaps a slightly gluggy consistency (but only very slight). Other than that, it was quite nice and was well-received by those that I served it to. I served it with Snapper fillet and buttery beans. I'll definitely make it again, but with the addition of palm sugar.

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From: Camaro Chic

On Apr 26, 2009

Very rich and yummy. I think I will use low fat coconut milk next time or 1/2 chix broth. Had to use ginger powder-no fresh available. Really was good though. Loved the cilantro. Served with a newly created Pineapple Chicken that I will work on and post.

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From: winkki

On Mar 23, 2004

This is a nice, unique side dish and very easy to prepare. I think next time (there will definitely be a next time!) I may use half coconut milk and half water as the flavor stood out a bit more than I had anticipated, even with light coconut milk. I tossed some golden raisins in at the end for added color and texture. My 2 yr old, in particular, really liked it. I would like to try it with some curried chicken but was needing a vegetarian dinner tonite so paired it with Sue L's "I Can't Wait for Chole" and it worked well. Will be making it again. Thanks!

7 people found this review helpful

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From: Baby Kato

On Jun 8, 2004

Thank you Beckas for posting this lovely recipe. We enjoyed this so much. I doubled the recipe and used chicken stock instead of water and sauted a sweet vidalli onion which I added to the dish. Very fragrant and tasty. What a lovely surprise the cilantro was it gave the dish just the kick it needed for extra flavour. Highly recommended to everyone for there cookbook

5 people found this review helpful

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