Try a Brown Coconut Rice Side Dish Twist That's Sure to Please
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 cups water
- 1/2 tsp. salt
- 1 +1/2 cups brown jasmine or basmati rice (i like lundber
- 2 cups good-quality coconut milk (preferably regular not 'lite')
- 2 +1/2 tbsp. dry shredded coconut (baking type)
- 1 tbsp. coconut oil or other vegetable oil
- serves 3-4 as a side dish
- Carbohydrate 0.0216033333333333 g
- Cholesterol 0 mg
- Fat 13.6010866666667 g
- Fiber 0.00883333333333333 g
- Protein 0.00365 g
- Saturated Fat 11.6965986666667 g
- Serving Size 1 1 recipe (488g)
- Sodium 18.9746666826945 mg
- Sugar 0.01277 g
- Trans Fat 0.871262666666667 g
- Calories 120 calories
Preparation Rub the oil over the bottom of a regular-sized pot (you will also need a tight-fitting lid).Add the rice, coconut milk, water, salt, and shredded coconut. Stir and set over high heat. Bring to a bubbling (but not rolling) boil.Immediately reduce heat to low (just above minimum - around #2 on your dial) and cover tightly with a lid.Allow to cook for 1 hour, or until the coconut-water has been absorbed by the rice. When all (or nearly all) of the coconut-water is gone, turn off the heat, but leave the pot on the burner (covered). Allow the rice to sit for another 5-10 minutes, or until you're ready to eat. Your coconut rice will stay warm in this way for 1 hour or more (a great make-ahead tip if you're expecting company!).Fluff the rice with chopsticks or a fork, and serve with your choice of entree(s). If desired, coconut rice can be topped with a sprinkling of toasted coconut (simply 'dry-fry' 1-2 Tbsp. shredded coconut in a dry frying pan until toasted), OR top with a sprinkling of sweetened shredded coconut (as pictured here). ENJOY!
