Easy Coconut Scallion Rice

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"A very easy, but flavorful rice. Living in FL, I love to cook with lots of citrus flavors; and, this rice is perfect with that. I love to serve this with seafood, or grilled chicken. And, just 5 simple ingredients."

Original is 4 servings


  • Serving Size: 1 (171.3 g)
  • Calories 223.6
  • Total Fat - 5.8 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 10.1 mg
  • Sodium - 169.7 mg
  • Total Carbohydrate - 36.2 g
  • Dietary Fiber - 5.1 g
  • Sugars - 8 g
  • Protein - 9.5 g
  • Calcium - 119.5 mg
  • Iron - 2.1 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Rice ... Bring the coconut milk and broth up to a boil and add the rice. Reduce the heat to a simmer; and, cook according to package directions This usually takes 20-25 minutes, until all the liquid has been absorbed. Remove from the heat, keep covered, and set to the side for 3-5 minutes before serving.

Step 2

Coconut ... As the rice cooks, toast the coconut. This can be done in a dry saute pan on medium high heat, it takes just a couple of minutes, stirring often. Or, you can also do it on a sheet pan in a 350 degree oven. It will take about 5-8 minutes.

Step 3

Note: I prefer to use sweetened coconut, it adds a nice flavor to the rice with the balance of the scallions; but, obviously you can use unsweetened too.

Step 4

Finish, Serve, and ENJOY! ... Use a fork to fluff the rice. Then, add the coconut, scallions, cilantro (which is optional); and, season with salt and pepper. My favorite - serve with mojo grilled chicken, or grilled citrus marinated seafood.


No special items needed.

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