Toasted-Coconut Rice Recipe

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7 votes | 6927 views

This is a light, tasty rice that goes well with curries or other asian dishes.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $0.30 view details
  • 1 Tablespoon extra virgin olive oil
  • 1/2 cup finely shredded unsweetened coconut (in baking or bulk aisle)
  • 1 cup basmati rice (or Jasmine)
  • 2 cups water
  • 3/4 teaspoon kosher or sea salt
  • 2 green onions, thinly sliced on a slight diagonal

Directions

  1. Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
  2. Set aside 2 tablespoons coconut. Stir rice into pan with the remaining coconut. Add water and salt and bring to a boil. Reduce heat to low and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.
  3. Garnish with reserved coconut and the scallions.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 181g
Recipe makes 4 servings
Calories 219  
Calories from Fat 47 21%
Total Fat 5.44g 7%
Saturated Fat 2.1g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 445mg 19%
Potassium 92mg 3%
Total Carbs 38.3g 10%
Dietary Fiber 1.3g 4%
Sugars 0.55g 0%
Protein 3.6g 6%
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Reviews

  • John Spottiswood
    I really enjoyed the flavor of this rice. It won't overpower a main dish, but adds an interesting additional flavor.
    I've cooked/tasted this recipe!
    • O.S.
      I really liked it. Very interesting composition.
      I've cooked/tasted this recipe!
      • Beautiful!
        I've cooked/tasted this recipe!
        • Anne Kruse
          I thought this was just okay, my mom loved it. My husband and daughter, on the other hand hated it. I guess they don't like coconut.
          I've cooked/tasted this recipe!

          Comments

          • John Jenkins
            February 16, 2010
            I cooked it using vegetable broth and no salt. Also, added some shrimp. Very good and simple.
            • Lauren CoffeeMuffins
              January 16, 2010
              This rice sounds really good since I love coconut so much!
              • Casey Angelova
                January 13, 2010
                I found this recipe in the January 2010 Martha Stewart Living. She served it with a Shrimp Tikka Masala, Honey Roasted Eggplant with Chilies and Pistachio Brittle with Ice Cream. They usually post the recipes on the website a month after the issue is off the newsstands! Good luck!
                • Lynn Yamamoto Dalman
                  January 13, 2010
                  This sounds sooo good, and so simple. I can't wait to try it. Thanks!
                  • quickmealhelp
                    January 11, 2010
                    Am looking forward to trying this coconut rice -- sounds like it would go beautifully with a veggie and tofu stir-fry with peanut sauce.

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