Jul 042014

Rice & Vegetables

Coconut Rice


  • 1 cup dry, uncooked rice, any type—brown, white, or converted
  • 2 cups water
  • 1/4 teaspoon salt or 1-teaspoon chicken broth powder or a bouillon cube
  • 1/2 cup dry shredded coconut or 1 cup coconut leftover from making homemade Coconut Milk


In a 1-quart pot bring the water and salt to a boil. Stir in the dry rice and the coconut. Return the water to a boil then reduce the heat to very low. Place the lid on the pot and simmer until done. White rice takes 15-20 minutes. Converted rice takes 20-25 minutes. Brown rice takes 45-50 minutes. Try not to peak while the rice is cooking. Serve with curries, plain cooked chicken, or lemon baked fish. This is a surprisingly exotic tasting rice dish and is a good way to use the coconut leftover from homemade coconut milk.

I’ve made this dish with coconut that is sweetened and the unsweetened variety. It tastes good either way so use whichever type you have on hand.

Assuming 4-servings; made with long grain white rice, 1/4-teaspoon salt and  1/2-cup sweetened, dried coconut

Per Serving: 227 Calories; 4g Fat (17.8% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 170mg Sodium.

Calories By Percentage: 18% Fat; 76% Carbohydrate; 6% Protein.

Exchanges: 2-1/2 Grain(Starch); 1/2 Fruit; 1 Fat.


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