Thai Coconut Rice

4 Reviews
75% would make this recipe again

Coconut rice makes a perfect accompaniment to many Thaï and Indian dishes, but it's equally great with many spicy Western or Caribbean dishes.

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Preparation : 5 min Cooking : 20 min
330 calories/serving

Ingredients

vegetable oil spray
1 cup jasmine rice 190 g
1 cup unsweetened coconut milk 250 mL
1 cup water 250 mL
1 tbsp grated coconut 5 g
1/4 tsp salt 1 g

Before you start

A tight-fitting lid is needed for this recipe.

Method

  1. Lightly oil the bottom and sides of a deep-sided pot.
  2. Place the rice, coconut milk, water, shredded coconut, and salt in the pot. Set the pot over medium-high to high heat. Stir occasionally to keep the rice from sticking to the bottom of the pot and burning.
  3. After the coconut-water has begun to gently bubble, stop stirring and reduce the heat to 'low'. Cover tightly with a lid and let simmer until most of the liquid has been absorbed by the rice, about 20 min.
  4. Serve.

Observations

If you cannot serve right away, turn off the heat and let the covered pot on the burner for up to 1 h or more. When ready, fluff the rice with a fork, then serve.

Nutrition Facts Table

per 1 serving (200 g)

Amount

% Daily Value

Calories

330

Fat

16 g

25 %

Saturated 14.2 g
+ Trans 0 g

71 %

Cholesterol

0 mg

Sodium

110 mg

4 %

Carbohydrate

42 g

14 %

Fibre

1 g

3 %

Sugars

2 g

Net Carbs

41 g

Protein

5 g

Vitamin A

0 %

Vitamin C

3 %

Calcium

1 %

Iron

10 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Selenium
Good source of  :
Magnesium
Source of  :
Copper, Folacin, Iron, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B6, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

4 Reviews (4 with rating only) 75% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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