cilantro coconut rice
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of cilantro coconut rice calories by ingredient
Introduction
Great introduction to cilantro for those who don't quite like it! Do use the sweetened coconut, it's really not the same without it! Great introduction to cilantro for those who don't quite like it! Do use the sweetened coconut, it's really not the same without it!Number of Servings: 10
Ingredients
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3 cups basmati rice (20 oz)
3/4 cup sweetened flaked coconut
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon finely chopped fresh jalapeño including seeds (from 1 chile)
3 tablespoons vegetable oil
4 cups water
1 teaspoon salt
2 cups packed fresh cilantro sprigs
4 scallions, chopped (1 cup)
Directions
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.