Toasted Coconut Rice

Toasted Coconut Rice created by Karen Elizabeth

Also from Martha Stewart Living...served with "Honey Roasted Eggplant with Chiles" #256253

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
  • Set aside 2 TBS. coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil.
  • Reduce heat, and simmer covered, until water is absorbed and rice is tender, about 20 minutes.
  • Garnish with reserved coconut and scallions.
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RECIPE MADE WITH LOVE BY

@Kim Petro
Contributor
@Kim Petro
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"Also from Martha Stewart Living...served with "Honey Roasted Eggplant with Chiles" #256253"
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  1. Karen Elizabeth
    Toasted Coconut Rice Created by Karen Elizabeth
    Reply
  2. Karen Elizabeth
    Simple and delicious, thank you Kim, loved that sweetish coconut flavour even though I'm not a big lover of coconut. Thank you for a nice change to a staple grain in our home, made for Spring PAC 2013
    Reply
  3. the80srule
    This is delicious and very easy to throw together! I used brown rice, and cooked it with unsweetened fine-flake coconut but garnished with angel flake sweet coconut. This goes well with tofu marinated in Thai peanut sauce and spinach cooked in coconut milk for a complete vegan balanced meal!
    Reply
  4. Prose
    Toasted Coconut Rice Created by Prose
    Reply
  5. Prose
    Wow! This is easy to make and delicious! I used basmati brown rice (increasing the water to 2 1/2 cups and cooking time to 40 minutes) and served with the roasted eggplant. I will definitely make this again! Reviewed for Veg*an Swap, April 2010
    Reply
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