An easy and delicious side dish, Toasted Coconut Rice starts with toasting jasmine rice in coconut oil, then finished with delicious toasted coconut. The best rice dish for so many meals.
I recently started cooking more with coconut oil. Not only does it add delicious flavor to ingredients like rice and quinoa (my favorite breakfast is coconut quinoa with fresh fruit) I learned of the healthy benefits. It helps so many things from skin, to hair and even digestion with a bonus of helping weight loss. I’ve been missing out.
The coconut rice was part of a recent meal of grilled miso shrimp and edamame snap pea salad with sesame ginger dressing. This is a perfect warm weather meal that is light, easy and very flavorful.
Not your usual coconut rice because there’s no coconut milk in this dish. Instead I used coconut oil to toast the rice and it is garnished toasted shredded coconut and toasting the rice before cooking is something I always do so the rice takes on a yummy nuttiness. To finish the rice, I add unsweetened toast coconut just to drive home the flavor and black sesame seeds for a pretty presentation.
How to make jasmine rice in the rice cooker
You can toasted the rice in the coconut oil, then transfer to the rice cooker. Add the rice, water, coconut milk and salt to the rice cooker, cook according to the manufacturer instructions.
If you’ve tried this Toasted Coconut Rice or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
- 1/2 cup unsweetened shredded coconut
- 1 tablespoon coconut oil
- 1 cup jasmine rice
- 1 3/4 cups water
- 1/4 cup coconut milk
- 1 teaspoon salt
- Toasted sesame seeds (optional)
- Preheat oven to 350°F/177°C.
- Spread the coconut evenly on a sheet tray and toast for 2 minutes. Keep watch, it burns quickly.
- Remove and set aside to cool.
- To a saucepan add the coconut oil over medium heat. When melted, stir in the rice until coated and continue to toast and stir until nutty and fragrant.
- Add water, coconut milk and salt, bring to a simmer, cover and cook for 15 minutes until the water is absorbed.
- Stir in the toasted coconut and garnish with sesame seeds (optional).
Serving Size:1/4 cup
Amount Per Serving:Calories: 220 Total Fat: 17g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 540mg Carbohydrates: 16g Fiber: 3g Sugar: 1g Protein: 3g