Thai Coconut Rice
Recipe: #27695
August 19, 2017
Categories: Side Dishes, Rice, White Rice, Coconut, Oven Bake, Gluten-Free, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"A great side for any tropical dish."
Ingredients
Nutritional
- Serving Size: 1 (156.3 g)
- Calories 401.4
- Total Fat - 23.1 g
- Saturated Fat - 20.3 g
- Cholesterol - 0 mg
- Sodium - 87.8 mg
- Total Carbohydrate - 48.6 g
- Dietary Fiber - 8.1 g
- Sugars - 5.2 g
- Protein - 4.1 g
- Calcium - 31.1 mg
- Iron - 2.2 mg
- Vitamin C - 21.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut coconut in half and reserve coconut water.
Step 2
Separate the coconut meat from the shell and use a vegetable peeler or pairing knife to cut away the thin brown skin.
Step 3
Grate the coconut on the coarse side of a grater.
Step 4
In a medium pot, bring 4 cups of water to a boil.
Step 5
Add grated coconut, turn off heat and let sit for 15 minutes.
Step 6
Strain off solids, and use the back of a spoon to press out any remaining moisture from the solids. Discard the solids and return the resulting coconut milk to the original pot.
Step 7
Add the reserved coconut water to the coconut milk and bring to a boil.
Step 8
Add rice, ginger, lime leaves and lemongrass.
Step 9
Cover and cook for approximately 20 minutes, or until rice is fluffy.
Step 10
Discard ginger, lime leaves and lemongrass, and serve.
Tips
No special items needed.