Coconut Cilantro Rice
At a Glance
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Servings
- 4 serving(s)
Categories
- Rice
- Side Dish
- Hawaiian
- Stove Top
- Easy
- Long Grain Rice
Dietary
- Vegan
Allergens
- Tree nuts
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
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.
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Equipment
Medium pot with lid, skillet, fork
Ingredients
- 1 cup long grain rice or 1 cup jasmine rice
- 2 cups unsweetened coconut milk
- 1/2 cup finely shredded unsweetened coconut
- 1/2 inch peeled fresh ginger
- 3/4 teaspoon salt
- chopped fresh cilantro (optional)
Instructions
Bring the coconut milk to a boil in a medium sized pot.
Add the rice, ginger and salt.
Stir and bring to a boil.
Reduce heat to low and then cover and simmer for 20 minutes.
While waiting, heat the shredded coconut in a skillet, toasting it lightly.
Remove from heat and set aside.
When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
Toss with toasted coconut.
Garnish with chopped cilantro just before serving.
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