Prep 10 mins
Cook 20 mins
This recipe is from "Woman's World", February 7, 2006. Excellent side dish!
- 1 cup sweetened flaked coconut
- 3 tablespoons butter
- 1 tablespoon fresh ginger, minced and peeled
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (13 1/2-14 ounce) can light coconut milk
- 1 1⁄2 cups basmati rice, uncooked
- 1 (10 ounce) package frozen peas, thawed
- In dry pot over medium heat, cook coconut, stirring until lightly browned. Remove from pot. Set aside.
- In same pot, melt butter over medium heat. Add ginger, salt, and pepper' cook until softened. Add coconut milk and 1 1/2 cups water. Increase heat to high; boil.
- Stir in rice. Reduce heat to low; cover. Simmer 12-15 minutes. Remove from heat. Stir in peas and coconut flakes. Cover; let stand 5 minutes.
We had this tonight with tuna steaks. The rice was the highlight of the meal. It was fine with the peas, but it would be just as good without them, I'm sure. A keeper.
This was so nice and warm and creamy! It was extremely easy to make and our family had it with another recipe "Island Pork Stew" which had lovely chunks of fresh pineapple. That, coupled with the rich, creamy coconut rice, made a good night at our house on this chilly fall evening!
This is the first time I've ever made other then plain rice or fried. I loved taste the coconut milk gave the rice. And the addition of the peas added nice color to an otherwise plain dish. I made this for my daughter, her date and 5 other of her friends that came over to have their dinner here before Prom this spring. They thought it was pretty cool eating dinner with my fine china and linens. Oh yes, I even had my set of double candlesticks on the table for them.