Recipe Library
Coconut Brown Rice
Coconut oil sizzles with shallots and shredded coconut until golden and fragrant, then crowns tender brown rice simmered in light coconut milk. Each spoonful tastes gently sweet and nutty, with a soft chew and toasty crunch in every bite.
- Total
- 1 hr 5 min
- Prep
- 15 min
- Cook
- 50 min
- Serves
- 6
Nutrition per Serving
- Calories
- 233
- Protein
- 5g
- Carbs
- 34g
- Fat
- 9g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 240mg
Ingredients
- 1 tbsp coconut oil
- 2 medium shallots, sliced into rings
- 1/4 cup unsweetened shredded coconut
- pinch of salt plus 1/2 teaspoon, divided
- 1 cup long-grain brown rice, rinsed
- 1 (14 ounce) can light coconut milk
- 1/2 cup water
Instructions
- Heat oil in a medium saucepan over medium heat. Add shallots and cook, stirring often, until starting to brown, 4 to 6 minutes. Add coconut and cook, stirring often, until golden brown, about 2 minutes. Transfer to a plate with a slotted spoon and sprinkle with a pinch of salt.
- Add rice to the pot and stir to coat. Add coconut milk, water and the remaining 1/2 teaspoon salt. Bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the rice is tender and most of the liquid is absorbed, 40 to 45 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Serve the rice topped with the toasted coconut and shallots.