Easy Coconut Scallion Rice
Recipe: #9928
June 26, 2013
Categories: Side Dishes, Rice, White Rice, Coconut, Carribbean, Hawaiian, Malaysian, Pacific Rim, 5 Ingredients Or Less, 5-Minute Prep, One-Pot Meal, Sunday Dinner, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Vegan, more
"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
Ingredients
Nutritional
- 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.
Tips
No special items needed.
0 Reviews
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