Karen’s Weeknight Simple Coconut Rice

Name: Karen's Weeknight Simple Coconut Rice
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Ingredients: 2 tablespoons virgin coconut oil ((unrefined) ); 1/4 cup shallots (peeled, 1/4 inch dice); 1/2 cup 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 ); 3/4 pound fresh asparagus (washed, trimmed; 2" lengths); 1/3 cup fresh peas ((can use frozen)); 1/2 teaspoon extra virgin olive oil

By Karen Sheer

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May 16, 2024

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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!**

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**

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**

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)**

Cooked in my vintage enamel coated cast iron pot.

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.