Cilantro Coconut Rice
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 4 cups water
- 1 tablespoon finely chopped peeled fresh ginger
- 3/4 cup sweetened flaked coconut
- 4 scallions, chopped (1 cup)
- Carbohydrate 50 g(17%)
- Fat 6 g(10%)
- Fiber 2 g(7%)
- Protein 5 g(9%)
- Saturated Fat 2 g(10%)
- Sodium 261 mg(11%)
- Calories 278
Preparation Put oven rack in middle position and preheat oven to 350°F. Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve. Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely. Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl. While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped. Add cilantro mixture to cooked rice and stir gently until combined well.
Preparation Put oven rack in middle position and preheat oven to 350°F. Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve. Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely. Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl. While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped. Add cilantro mixture to cooked rice and stir gently until combined well.
