Coconut Rice

beckas's Note:

This rice has a mild coconut flavor. I served it with Macadamia Nut Chicken Breasts #30291 and a Thai red curry sauce. It was a perfect combination.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 cup long grain rice or 1 cup jasmine rice
• 2 cups unsweetened coconut milk
• ½ cup finely shredded unsweetened coconut
• ½ inch peeled fresh ginger
• ¾ teaspoon salt
• chopped fresh cilantro (optional)

Directions:

1. Bring the coconut milk to a boil in a medium sized pot.
2. Add the rice, ginger and salt.
3. Stir and bring to a boil.
4. Reduce heat to low and then cover and simmer for 20 minutes.
5. While waiting, heat the shredded coconut in a skillet, toasting it lightly.
6. Remove from heat and set aside.
7. When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
8. Toss with toasted coconut.
9. Garnish with chopped cilantro just before serving.

Reviews

[lets.eat]

This was AWESOME!! Loved this special side dish, coconut milky flavor, the toasted coconut made this recipe outstanding. Served this with grilled fresh pineapple and grilled ham steaks. A meal to remember. Thank You!

[winkki]

This is a nice, unique side dish and very easy to prepare. I think next time (there will definitely be a next time!) I may use half coconut milk and half water as the flavor stood out a bit more than I had anticipated, even with light coconut milk. I tossed some golden raisins in at the end for added color and texture. My 2 yr old, in particular, really liked it. I would like to try it with some curried chicken but was needing a vegetarian dinner tonite so paired it with Sue L's "I Can't Wait for Chole" and it worked well. Will be making it again. Thanks!