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Coconut Rice

What you need: 

1 cup brown rice
3-4 white mushrooms, sliced
1 tablespoon olive oil
2 cups vegetable broth (or 1 cup broth, 1 cup water)
1/2-1 (14 ounce) can coconut milk
5 chives, snipped
salt and pepper, to taste
handful shredded coconut, toasted

What you do: 

1. Saute rice and mushrooms in oil until rice begins to get toasted and darker brown. Add the broth/water (It will steam up), cover (with air vent), and turn to low.
2. Cook rice according to package directions, until liquid is gone, and rice is tender.
3. Once rice is done, add the coconut milk and chives, and season to taste. Top with toasted coconut.
This goes well with many dishes, and is great with beans mixed in.

Preparation Time: 
45 minutes-1 hour
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

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YES! YES! YES! This was so good and my picky omni husband agreed.  My rice came out not as white as I would have liked due to the darkness of the mushroom gills but it was still attractive.  I didn't have any chives so I stirred in a 1/2 cup of green onions.  Thank you, AC!

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Also, I left it in the fridge for a few days, heated it up with more coco milk and a bit of Earth Balance, and it's still pretty good!

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Soooo good!! I didn't use the whole can of (light) coconut milk, and I think it would have been better to let the rice cook a bit in the coco milk. But still delicious! This is the first time I've eaten brown rice without thinking in the back of my head that white rice would taste better / have a better texture.

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I just made this recipe and it was amazing!  ;)b My mom who is a huge meat eater absolutely loved it, and asked me for a copy of the recipe. I love making great vegan dishes that non-vegans love. The flavor was terrific, and the coconut milk made the rice creamy. I used light coconut milk, and i don't really see the need for regular coconut milk. The light milk made it very creamy and delicious.
I will definitely be making this recipe again, and i can't wait to have some more for lunch tomorrow!

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Oh so yummy!  I followed the suggestions of others and added the coconut milk with the broth.  Before serving I stirred in about 1/2 cup coconut and some scallions and this was a big hit in my house.  It was very creamy, like risotto.  I told my husband that next time I will use more rice so that is drier and he said he liked it as is, on the creamy side.  Thanks for the great recipe, which is definitely a keeper and super easy and quick to make! 

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:)>>>

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This is yummy! I made it last week and mad it with curried lentils.

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I love this! I made it exactly as was written and wouldn't change a thing. I didn't feel the need to add salt and pepper as I used all broth and thought it had plenty of flavor! One of my new favorites.

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This goes perfect with chana masala....my fave! Also looks cute in a bento.  8-)

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