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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%
detailed view... how is this calculated?

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Coconut Rice

Recipe #79436 | 35 min | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Kauaian cook
Dec 23, 2003

Great, easy rice dish with a little different flavor. Goes with just about anything — especially easy as it bakes. Originally found in a recipe book called "Big Flavors of the Hot Sun".

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: petlover

On Feb 24, 2009

great rice I made this exactly as the recipe--I did rinse the rice until clear and I cooked this in the oven at 350 degrees for about 45 minutes until the liquid was absobed-so I woud change the time from 18 to 45 minutes-overall -this rice as wonder and full of flavor-everyone had secongs-thanks for the great recipe-a keeper!

0 people found this review helpful

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From: Hannelu

On Dec 18, 2008

wonderful, just what I wanted

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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!

2 people found this review helpful

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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.

1 person found this review helpful

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