Toasted Coconut Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 tbsp salted sweet cream butter1 tsp packed brown sugar2 tsp kosher salt2 cups jasmine rice (rinsed & drained well)1 can coconut milk (shake well before pouring)2 cups water1/2 cup chicken broth or stock1/2 cup sweetened coconut flakes (toasted)
1. rinse and drain rice in collander
2. Toast the coconut in a dry frying pan over medium heat, remove coconut from pan and put in bowl when it becomes lightly browned.
3. In a large sauce pan with a tight fitting lid, add brown sugar, salt and butter. cook over medium-high heat until dissolved.
4. Turn the heat to medium-high and add rice stirring to coat rice with mixture.
5. Add coconut milk, water, and chicken stock stirring occasionally until it comes to a boil.
6. Cover with tight fitting lid and lower heat to a simmer (medium-low heat) and cook 20 minutes stirring occasionally to prevent the rice from sticking to the pan.
7. Remove from heat and let stand covered for 10 minutes.
8. Stir in the toasted coconut before serving.
*Yields approximately 12 half cup servings. If you are watching your sodium intake either omit the salt or only use half the amount.
Great with low-calorie spicy shrimp or chicken skewers. A little high in calories for rice but it such a treat and truely yummy! ;-)
Submitted by: E. Bourne - Texas
Number of Servings: 12
Recipe submitted by SparkPeople user LIZARD1280.
2. Toast the coconut in a dry frying pan over medium heat, remove coconut from pan and put in bowl when it becomes lightly browned.
3. In a large sauce pan with a tight fitting lid, add brown sugar, salt and butter. cook over medium-high heat until dissolved.
4. Turn the heat to medium-high and add rice stirring to coat rice with mixture.
5. Add coconut milk, water, and chicken stock stirring occasionally until it comes to a boil.
6. Cover with tight fitting lid and lower heat to a simmer (medium-low heat) and cook 20 minutes stirring occasionally to prevent the rice from sticking to the pan.
7. Remove from heat and let stand covered for 10 minutes.
8. Stir in the toasted coconut before serving.
*Yields approximately 12 half cup servings. If you are watching your sodium intake either omit the salt or only use half the amount.
Great with low-calorie spicy shrimp or chicken skewers. A little high in calories for rice but it such a treat and truely yummy! ;-)
Submitted by: E. Bourne - Texas
Number of Servings: 12
Recipe submitted by SparkPeople user LIZARD1280.
Nutritional Info Amount Per Serving
- Calories: 143.7
- Total Fat: 9.5 g
- Cholesterol: 2.8 mg
- Sodium: 440.5 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 0.1 g
- Protein: 1.7 g
Member Reviews
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MOIRAFITZ
I made this last night for dinner and it was a nice change. I used brown rice since I didn't have jasmine rice but it still turned out great. - 6/11/09
Reply from PORTUGUEEMAMA (6/25/09)
I tried it with brown rice and basmati rice too. It just doesn't taste the same as good old jasmine rice. Thanks for trying it out! :-)