Coconut rice makes a perfect accompaniment to many Thaï and Indian dishes, but it's equally great with many spicy Western or Caribbean dishes.
|vegetable oil spray|
|1 cup||jasmine rice||190 g|
|1 cup||unsweetened coconut milk||250 mL|
|1 cup||water||250 mL|
|1 tbsp||grated coconut||5 g|
|1/4 tsp||salt||1 g|
Before you start
A tight-fitting lid is needed for this recipe.
- Lightly oil the bottom and sides of a deep-sided pot.
- Place the rice, coconut milk, water, shredded coconut, and salt in the pot. Set the pot over medium-high to high heat. Stir occasionally to keep the rice from sticking to the bottom of the pot and burning.
- After the coconut-water has begun to gently bubble, stop stirring and reduce the heat to 'low'. Cover tightly with a lid and let simmer until most of the liquid has been absorbed by the rice, about 20 min.
If you cannot serve right away, turn off the heat and let the covered pot on the burner for up to 1 h or more. When ready, fluff the rice with a fork, then serve.
Nutrition Facts Table
per 1 serving (200g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||1 ¼||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Copper, Folacin, Iron, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B6, Zinc
- Good source of :
- Excellent source of :
- Manganese, Selenium
- Free :
- Added Sugar