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Toasted Coconut Rice
Course
Side Dishes
Cuisine
Asian
Keyword
Paleo
Prep Time
2
minutes
minutes
Cook Time
15
minutes
minutes
15
minutes
minutes
Total Time
32
minutes
minutes
Servings
4
Calories
304
kcal
Author
Karen Lee
Ingredients
1
Cup
Basmati Rice
2 ½
Cups
Water
reserve ½ cup for cooking
1
tablespoon
Coconut OIl
¼
Cup
Diced Onion
2
Bay Leaf
½
Cup
Water
½
Cup
Coconut Milk
⅛
teaspoon
Sea Salt
1
tablespoon
Fried onion slivers
for topping
1
tablespoon
Dang Lightly Salted Toasted Coconut Chips
for topping
1
teaspoon
Chopped scallions
for topping
Instructions
Soak basmati rice in water for 10 - 15 minutes
In a small heavy bottom stainless pot or non-stick pot, add 1 tablespoon coconut oil and heat in medium heat.
Add onion and bay leaves and cook until onion pieces are translucent or for 2 minutes.
Add reserved ½ cup of water, coconut milk, and salt to the pot and stir well.
Add the basmati rice and when it starts boiling, turn down the heat to the lowest setting on the stove, cover and simmer for 12 -14 mins.
When ready to serve, transfer the rice to a serving plate, fluff the rice, and garnish with fried onions, coconut chips, and scallion before serving.
Nutrition
Calories:
304
kcal
|
Carbohydrates:
41
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
8
g
|
Sodium:
114
mg
|
Potassium:
129
mg
|
Fiber:
2
g
|
Vitamin C:
1
mg
|
Calcium:
23
mg
|
Iron:
1.3
mg