Coconut Rice with Snow Peas

Coconut Rice with Snow Peas

1 Review
From: Diabetic Living Magazine

The long grain rice in this recipe is cooked with a blend of coconut milk and water. Toward the end of the cooking time, fresh snow peas are placed in the pot on top of the rice to steam quickly. The creamy coconut rice is topped with some toasted nuts and voilà—an easy side dish that pairs well with any number of entrees.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 cup water
  • 1 cup unsweetened lite coconut milk
  • ¾ cup uncooked long grain rice
  • ½ teaspoon salt
  • 2¼ cups 2-inch bias-sliced fresh snow pea pods
  • 2 tablespoons sliced or slivered almonds, toasted


  • Prep

  • Ready In

  1. In a medium saucepan combine the water, coconut milk, rice and salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
  2. Place pea pods on top of rice. Cover and cook about 5 minutes more or until rice and vegetables are nearly tender; there may still be some liquid. Remove from heat; let stand, covered, for 5 minutes.
  3. Gently stir to combine and sprinkle with toasted nuts.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 130 calories; 3 g fat(2 g sat); 1 g fiber; 22 g carbohydrates; 3 g protein; 100 mcg folate; 0 mg cholesterol; 2 g sugars; 257 IU vitamin A; 14 mg vitamin C; 23 mg calcium; 2 mg iron; 205 mg sodium; 88 mg potassium
  • Nutrition Bonus: Folate (25% daily value), Vitamin C (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 vegetable, 1 starch, ½ fat

Reviews 1

April 24, 2019
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By: Bensonn
Easy/quick to make, flavorful and filling. The snow peas stay crunchy even if you let them steam a little too long and the light coconut milk is not overwhelming. This coming from someone who does not like coconut or coconut curries.
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