By beckas on April 18, 2003
Photo by cookiedog
Photo by cookiedog
"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."
Serving Size: 1 (188 g)
Servings Per Recipe: 4
"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!"
"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!"
"I loved the flavor, but like other reviewers, I had problems with the rice getting fully cooked. I did use brown rice, so that may be an issue. The flavor was fantastic, and I love the creaminess. I served it with chicken barbecued with my sweet and spicy pineapple mustard and acorn squash. It was fantastic with the chicken!"
"This dish is wonderfully delicious! Because I used organic brown jasmine and a rice cooker, I had to nearly double the amount of coconut milk and stir frequently to prevent it from scorching. My vegan son added raisins to his serving. It was so rich and creamy with the subtle taste of coconut. We will definitely make this again, although I would double it! Thanks for posting :)"
"I used coconut cream instead of milk which was probably the wrong thing to do, because it kept evaporating when simmering, causing the rice to stick to the bottom of the pan. In order to prevent it from burning, I added water which resulted in perhaps a slightly gluggy consistency (but only very slight). Other than that, it was quite nice and was well-received by those that I served it to. I served it with Snapper fillet and buttery beans. I'll definitely make it again, but with the addition of palm sugar."
"Very rich and yummy. I think I will use low fat coconut milk next time or 1/2 chix broth. Had to use ginger powder-no fresh available. Really was good though. Loved the cilantro. Served with a newly created Pineapple Chicken that I will work on and post."
"This was great! So easy to make and so delicious. I I'll definately be making this again. Perfect amount of coconut flavor...not to strong and not to mild."
"DBF was hesitant to try this, but once he did he loved it. I loved it too! It has a perfect amount of coconut flavor and the best part was the toasted coconut throughout. This was good with recipe #300807."
"This turned out so great! I was worried it would have too overwhelming of a coconut flavor but it was perfect. Nice subtle coconut flavor, exactly what I was looking for!"
"DELICIOUS!! This is one of the best rice recipes I've made! I was a little worried because I did have to make a few minor changes... I had to double the recipe and only had 14 ounces of coconut milk, so I added water for the remaining liquid. I also didn't have ginger root so I thought I'd add a tsp of powdered ginder instead (not noticing that you disgard the cut of ginger!) The toasted coconut smelled so good - so I was hopeful it might turn out okay...and it did. The end result was so yummy - I will make this again! Thank you!"
"This was so good. My DH raved about it all through dinner. I made this with some Yakitori chicken skewers and it was perfect. I tossed some coconut I toasted on top and it was so good. Not sweet and not to much coconut. Thanks"
"We really enjoyed this recipe! Mild, the perfect side with a spicy main dish. Loved the toasted coconut. Only reason I'm not giving stars is that I used organic brown jasmine rice, which significantly changes the result. Of course I cooked it longer and the result was more like nutty brown rice than fragrant white jasmine rice. Still, very good and I'll make it again. Thanks for sharing the recipe!"
"We love this recipe. I serve it with Curry Glazed Chicken (Recipe #103455). "
"wow. this is an awesome recipe. rather than using the 1 in. ginger root, i used ground ginger(about 1/4 tsp.) just to save a step. this rice was great and everyone loved it. served it with grilled shrimp with pineapple salsa overtop. yum... thank you so much. i love coconut."
"Wow this was really good. My 9 year old son liked it so much he asked if he could have the leftovers for breakfast. I served it with my own recipe of tropical chicken and it was a great side dish. I was surprised, though, that other people thought it was a strong flavor. I thought it to have a touch of coconut, nothing overpowering. Thank You :) "
"I brought this to a friends luau the other day and everyone loved it. It was soooo tasty! I will say that instead of adding ginger root & removing it, I added grated ginger from the jar and left it in for the extra punch. Very good!"
"Thank you Beckas for posting this lovely recipe. We enjoyed this so much. I doubled the recipe and used chicken stock instead of water and sauted a sweet vidalli onion which I added to the dish. Very fragrant and tasty. What a lovely surprise the cilantro was it gave the dish just the kick it needed for extra flavour. Highly recommended to everyone for there cookbook"