Toasted Coconut Rice
Jasmine rice toasted in coconut oil, cooked in coconut milk and garnished with toasted coconut.
Ingredients
- ½ cup (30 grams) unsweetened shredded or flaked coconut
- 1 tablespoon flavorless oil
- 1 cup (180 grams) jasmine rice, rinsed * see note
- 1 ½ cups (416 ml) water
- ½ cup unsweetened full fat coconut milk ** see note
- ½ teaspoon salt
- Toasted sesame seeds optional
Instructions
- Preheat oven to 350°F/177°C.
- Spread the coconut evenly on a sheet/baking tray and toast for about 4-6 minutes, stirring every 2 minutes. Keep an eye on it as burns quickly. Shredded will brown faster than flaked. Remove and set aside to cool.
- To a saucepan add the oil over medium heat. When hot, stir in the rice until coated and continue to toast and stir until nutty and fragrant, don’t brown. Add the water, coconut milk and salt, bring to a simmer, cover and cook for 15-20 minutes until the water is absorbed and rice is fluffy.
- Stir in the toasted coconut and garnish with sesame seeds (optional).
Video
Notes
* Any medium or long grain white rice can be used like basmati
* * If the label does not say sweetened or unsweetened, check the ingredients. You can use sweetened if you want a sweeter result. You can also use cream of coconut, coconut cream or light coconut milk
Nutrition
Serving: 1 | Calories: 263kcal | Carbohydrates: 15g | Protein: 3g | Fat: 22g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Sodium: 540mg | Fiber: 2g | Sugar: 1g