The secret to the maxed-out flavor of this coconut brown rice dish? Coconut in three forms—milk, oil and shredded.

Headshot of Adam wearing a blue button up shirt on a white background
Adam Dolge
EatingWell Magazine, May 2021

Gallery

Credit: Jacob Fox

Recipe Summary test

active:
15 mins
total:
1 hr 5 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium heat. Add shallots and cook, stirring often, until starting to brown, 4 to 6 minutes. Add coconut and cook, stirring often, until golden brown, about 2 minutes. Transfer to a plate with a slotted spoon and sprinkle with a pinch of salt.

    Advertisement
  • Add rice to the pot and stir to coat. Add coconut milk, water and the remaining 1/2 teaspoon salt. Bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the rice is tender and most of the liquid is absorbed, 40 to 45 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Serve the rice topped with the toasted coconut and shallots.

Nutrition Facts

233 calories; fat 9g; sodium 240mg; carbohydrates 34g; dietary fiber 3g; protein 5g; sugars 3g; niacin equivalents 11mg; saturated fat 8g; vitamin a iu 1IU; potassium 178mg.
Advertisement