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Coconut Brown Rice

Servings

2

Serving size

about 1/2 cup cooked rice
COOKING TIME
45 Minutes

This recipe can easily be multiplied and makes good leftovers.

Coconut Brown Rice

Ingredients

1/2 cup Lite Coconut Milk
2 cup Water
1/8 tsp. Salt
1/2 cup Brown rice
2 large Green onions (thinly sliced crosswise)
2 Tbsp. Coriander (cilantro) leaves, raw (finely chopped)

Instructions

Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.)

In a medium sauce pan, heat the coconut milk, water, and salt. When the liquid boils, stir in the rice.

Reduce heat to medium-low and simmer, covered, for about 35-45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

Just before serving, stir in the green onions and cilantro.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This version of Brown Rice is a perfect side dish for your favorite curry. You can use a variety of herbs – basil or parsley instead of the cilantro, maybe, and the green onions could be replaced by finely minced shallot or onion.

"I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees."

Yotam Ottolenghi, Chef