Try this Coconut Rice recipe, or contribute your own.
Suggest a better descriptionRinse rice in water until the water runs pretty clear. (Note 1)
Drain rice then soak in water for 15 minutes. Then drain.
Add rice, coconut milk, water, and salt into a small pot or large saucepan over medium high heat. Add pandan or kaffir lime leaf if making Asian restaurant style option.
Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place lid on and immediately turn heat down to LOW.
Leave for 14 minutes.
Remove from heat, and rest, undisturbed, for 10 minutes.
Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.
Notes
1. Rinsing rice - essential for this recipe as the rich coconut milk will otherwise make the rice gluey.
This rice is best made with jasmine or long grain rice. Medium and short grain rice are too sticky which is made even stickier by cooking it in coconut. Basmati is also a good substitute. This recipe is not suitable for risotto or paella rice. It will also work with brown rice.
2. Coconut flavour is mostly in the fat so you get better coconut flavour using full fat rather than low fat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (14g) | ||
Recipe Makes: 1 | ||
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Calories: 84 | ||
Calories from Fat: 60 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.3mg | 0 % | |
Potassium 78.9mg | 2 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.3g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 84
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