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Karen's Weeknight Simple Coconut Rice

Karen’s Weeknight Simple Coconut Rice

Fluffy yet Creamy Coconut Rice ~ the perfect Side Dish! Delicious, Vegan and a snap to make in less than 20 minutes.
Karen's Weeknight Simple Coconut Rice
Karen’s Weeknight Simple Coconut Rice – aromatic, delicious and done in less than 20 minutes!
Karen's Weeknight Simple Coconut Rice
Karen’s Weeknight Simple Coconut Rice – I stir in sautéed Asparagus & Peas, and top with flavorful and pretty microgreens

What to LOVE:

  • Fragrant, Delicious with a lingering natural coconut flavor
  • Cooks perfectly separated, yet a creamy texture – in less than 20 minutes!
  • Never gluey or mushy
  • Reheat beautifully!
  • Options to add sautéed vegetables and microgreens
  • Think of other additions: Seasonal Vegetables, Sesame Scallops or Shrimp, Glazed Salmon Kebob and Ginger-Soy Sliced Chicken
Asparagus and Options Peas to be stirred into the coconut rice
Asparagus and optional Peas to be stirred into the coconut rice
Ingredients for Karen’s Weeknight Simple Coconut Rice
Ingredients for Karen’s Weeknight Simple Coconut Rice

I Love Jasmine Rice!

Jasmine rice is a long-grain rice. This means that it is longer and thinner than most other types of rice. It also tends to have a fluffy texture when cooked, rather than soft and clumpy.
  • Packed with Folic Acid
  • A lovely floral aroma
  • Jasmine rice is often considered superior to regular rice because of its fragrant aroma, slightly sticky texture, and slightly sweet flavor.

Did you know?

Jasmine rice also comes in black, purple, and red varieties, each with slightly different nutritional profiles.
Saute Shallots and sweet onions in coconut oil, add Jasmine Rice and stir
Sautéed Shallots and Sweet Onions in Coconut Oil, add Jasmine Rice and stir
Saute Shallots and sweet onions in coconut oil, add Jasmine Rice and stir
The finished Coconut Rice ~ Creamy yet fluffy with a decidedly natural coconut flavor!

I do not add any water when cooking the rice, it dilutes the coconut flavor.
You could use “lite Coconut Milk” – But know that it has more coconut water and less coconut cream in it. INSTEAD you can simple add water the the full fat coconut milk – more economical. But, again – I like to use full fat coconut milk for the recipe. 

Mix in sautéed asparagus into the coconut rice (and optional cooked peas)
Mix in sautéed asparagus into the coconut rice (and optional cooked peas)
Cooked in my vintage enamel coated cast iron pot.
Karen's Weeknight Simple Coconut Rice
Karen’s Weeknight Simple Coconut Rice – a wonderful side dish… or a base for a main course! 

Enjoy this simply delicious Coconut Rice!
Let me know what you think!
Karen

Also see:

Karen’s Pea & Coconut Risotto (with a Salmon Kebab)  A creamy stirred irresistible Risotto with the added sweetness of peas; purée adds color, texture and flavor! Coconut is subtle yet adds a complementary sweet-nutty edge.

Available Now ~ Check out my Farmers’ Market Jute Bag! It is designed by me with a zesty-flair and Fair Trade.
IT’S FARMERS’ MARKET SEASON! 
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Karen's Weeknight Simple Coconut Rice

Karen's Weeknight Simple Coconut Rice

Fluffy yet creamy Coconut Rice ~ the perfect Side Dish! Delicious, Vegan and a snap to make.
Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
Servings: 8
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Ingredients

Coconut Rice:

  • 2 tablespoons virgin coconut oil (unrefined)
  • 1/4 cup shallots peeled, 1/4 inch dice
  • 1/2 cip sweet onions peeled, 1/4 inch dice
  • 1 1/2 cups Jasmine rice I us non GMO
  • 2 1/4 cups coconut milk organic, full fat
  • 1/4 teaspoon Himalayan sea salt or to taste

Sautéed Asparagus & Peas

  • 3/4 pound fresh asparagus washed, trimmed; 2" lengths
  • 1/3 cup fresh peas (can use frozen)
  • 1/2 teaspoon extra virgin olive oil

Instructions

Coconut Rice:

  • In a heavy 2 quart pot, melt coconut oil over low-medium heat. Add shallots and onions, stir. Cook for 3 minutes until translucent but not colored.
  • Rinse rice for 30 seconds in a mesh colander, shake off water - add to pot. Stir and cook for 2 minutes to coat.
  • Add coconut milk and sea salt, bring to a simmer. Give a big stir. Cover and reduce heat to a LOW simmer and cover. Cook for 10 minutes, stir up and taste for doneness and cover for 3 minutes - remove from heat. Al dente is perfect, will continue to cook covered.
    HINT: If not fully cooked in ten minutes, leave on stove an additional 2 -3 minutes.

Sautéed Asparagus and Peas:

  • Add 1/2 teaspoon evoo to a stick proof skillet. Set heat to medium, Add cut asparagus and cook, stirring for 3 minutes. Add fresh or frozen peas (if using.) Add 1 tablespoon of filtered water and a pinch of sea salt, cover. Turn heat down to low and cook 1 minute until al dente, remove from heat.

To serve:

  • Fold cooked asparagus and peas into the cooked rice.
    Serve with a few tablespoons of microgreens on top. Option: add 1 tablespoon of toasted coconut.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: First Course & Sides, Side Dish, side rice
CUISINE: American, Southeast Asian
KEYWORDS: Coconut Rice wirh Asparagus, easy Coconut Rice
Nutrition Facts
Karen's Weeknight Simple Coconut Rice
Amount per Serving
Calories
214
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
15
g
94
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
1
g
Sodium
 
83
mg
4
%
Potassium
 
276
mg
8
%
Carbohydrates
 
14
g
5
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
4
g
8
%
Vitamin A
 
368
IU
7
%
Vitamin C
 
6
mg
7
%
Calcium
 
29
mg
3
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

 

Karen's Weeknight Simple Coconut Rice

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