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Nutrition Facts
Serving Size 1 (209g) Recipe makes 6 servings
Calories 444
Calories from Fat 171		(38%)
Amount Per Serving		%DV
	Total Fat 19.1g	29%
	Saturated Fat 12.6g	62%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 516mg		21%
Potassium 263mg		7%
Total Carbohydrate 61.0g		20%
	Dietary Fiber 4.0g	15%
	Sugars 5.6g
Protein 8.1g		16%
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coconut rice

Recipe #80941 | 55 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: patticakes
Jan 13, 2004

wonderful, fragrant rice dish. it has a beautiful golden yellow color. i got this recipe from a local newspaper food column and am very grateful to chat mingkwan, who published it in the paper.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons vegetable oil
2 tablespoons minced shallots
2 cups jasmine rice
2 tablespoons ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 whole cinnamon stick
3 whole kaffir lime leaves (optional)
1 teaspoon salt
1 tablespoon granulated sugar (optional)
1 1/2 cups coconut milk
1 1/2 cups chicken stock

Directions

1
combine all ingredients in a rice cooker, cover and switch on.
2
after 45 minutes, fluff rice and discard cinnamon stick and kaffir leaves before serving.
3
if using a regular pot with lid, heat oil and add shallots.
4
cook until light brown and fragrant.
5
add rice and stir until well coated with oil.
6
stir in rest of ingredients and bring mixture to a boil.
7
reduce heat to low medium and cover pot with lid.
8
simmer rice undisturbed for 10-15 minutes until fully cooked.
9
turn off heat and let stand 5-10 minutes.
10
fluff rice and discard cinnamon stick and kaffir leaves before serving.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Pasta, Rice & Grains > Rice
Main Ingredient > Fruit > Nuts > Coconut
Preparation > Time to Make > < 60 mins
Preparation > Simple
Occasion > Taste/Mood > Spicy

Featured Reviews for This Recipe

From: Stacysaurus

On Nov 14, 2009

I liked this recipe a lot. The rice was so moist and the leftovers were even better. I did not use any sugar or kaffir lime leaves since I didn't have any; instead I used some lime juice on the rice before I served it. Next time, I think I would use slightly less spices, since I think there might have been a bit too much and it was causing strange numbing sensation on the tongue (and not from the spiciness)

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From: Panthur

On Jul 8, 2006

This was easy to make, I made it in my rice cooker. I like the concept of it but I think it uses too much turmeric. It is not too spicy, but it has too much spice, which gathers in a kind of gritty way around the rice. It could also use less coconut milk because it is a bit greasy. I tried this with light coconut milk. If I were to make this type of rice again, I would use half the spices and replace half of the coconut milk with water.

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From: shimmerchk

On May 17, 2004

I really loved the flavor of this rice, it was quite lovely. I made it in my rice cooker, but I may try doing this on the stove top next time because frying the shallots first sounds quite intriguing. The lime leaves give a nice citrus touch to a lightly spicy rice with just the right amount of coconut. The flavors blend well, and nothing is too overpowering. I will definitely make this again, thanks for sharing a great recipe and hope you like the photo!

3 people found this review helpful

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From: Chef Babz

On May 21, 2008

I've made this twice now in my rice cooker and it's been a hit both times. I think it's a great mix of flavors but yet not too overpowering. I have not added sugar or the lime leaf on either occasions, I really didn't think the sugar was necessary. Thanks for sharing!!!