Creamy Coconut Rice
This Creamy Coconut Rice goes great with seafood, chicken, and pork!
Servings: 2 servings
Calories: 496kcal
Equipment
Ingredients
- 1 cup jasmine rice
- 1 13.5 oz canned coconut milk
- ⅓ cup water
- ⅔¾ teaspoon sea salt
- 1 teaspoon crushed red pepper (optional)
- ¼ teaspoon turmeric
- ½ teaspoon ginger powder
- 4 cardamom pods
- ¼ cup sliced almonds (or shelled peanuts)
- ¼ cup raisins
- 2 tablespoon chopped cilantro
Instructions
- Rinse rice and add to a medium-sized saucepan. Add water and the remaining spices.
- Microwave solidified coconut milk for 30 seconds, then add to the rice. Stir rice and bring to a boil.
- Reduce the heat to low, cover, and simmer for ten minutes. After ten minutes, remove the lid and stir the rice. Cover and cook for 10 additional minutes.
- Meanwhile, toast almonds or peanuts in a hot pan. If using raisins, toast them along with the nuts.
- Fluff rice with a fork before serving. Don't forget to remove those cardamom pods if you added them!
Notes
- I added a few chilis to my creamy coconut rice but feel free to leave them out if you don't like your food extra spicy.
- To add a Middle Eastern twist, I’ve included some of my favorite spices like cardamom, cinnamon, and ginger.
- I prefer to use jasmine rice in this recipe, it just seems to turn out perfectly every time.
- I’m also partial to recipes that intertwine both sweet and spicy flavors. To accomplish this, I cook the rice with a few spicy chilis mixed in and top it with sweet raisins.
- If you want to take it to the next level, add toasted nuts along with the raisins.
Nutrition
Serving: 1serving | Calories: 496kcal | Carbohydrates: 85g | Protein: 9g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 953mg | Fiber: 7g | Sugar: 0g
