Coconut Rice
Creamy Coconut Rice, great with any Asian meal.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: Asian
Servings: 2 servings
Calories: 513kcal
- 1 cup jasmine rice
- 1 13.5 oz canned coconut milk
- ⅓ cup water
- ¾ tsp. salt
- 1 tsp. crushed red pepper (optional)
- ¼ tsp. turmeric
- ½ tsp. ginger
- ¼ tsp. cardamom
- ¼ cup sliced almonds (or shelled peanuts)
- ¼ cup raisins (optional)
- 2 T. chopped cilantro (optional)
Rinse rice and add to a medium-sized saucepan. Add water, and the remaining spices.
Microwave solidified coconut milk for 30 seconds, for easier blending. Add to the rice.
Stir the contents of the saucepan as you bring them to a boil. I added a few chilis, feel free to leave them out if you don't like your food extra spicy.
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 used them!
Serve coconut rice topped with nuts, raisins (if using), and chopped cilantro.
- 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.
Calories: 513kcal | Carbohydrates: 85g | Protein: 9g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 953mg | Fiber: 7g | Sugar: 0g