cilantro coconut rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 cups basmati rice (20 oz)3/4 cup sweetened flaked coconut1 tablespoon finely chopped peeled fresh ginger1 tablespoon finely chopped fresh jalapeño including seeds (from 1 chile)3 tablespoons vegetable oil4 cups water1 teaspoon salt2 cups packed fresh cilantro sprigs4 scallions, chopped (1 cup)
Put oven rack in middle position and preheat oven to 350°F.
Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 30 to 40 minutes.
Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.
Add cilantro mixture to cooked rice and stir gently until combined well.
makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MUSABASJOO.
Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 30 to 40 minutes.
Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.
Add cilantro mixture to cooked rice and stir gently until combined well.
makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MUSABASJOO.
Nutritional Info Amount Per Serving
- Calories: 132.5
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 253.3 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 1.6 g
- Protein: 2.0 g
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