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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: 
Recipe Category: 


Good work, AC! This was so simple yet tasted so yummy. I wanted to make sure I had enough rice so I used 1 1/2 cups rice and then 2 cups of veggie broth and 1 cup coconut milk. I cooked it with the milk in it. I used dried chives and they gave a wonderful flavor. I would never have thought to combine coconut milk with this was unexpectedly delicious!


made this last night!  so so so good.  i served it with the coconut black beans from here, too.  the only thing i did differently was to cook the rice in the coconut milk and then added just a teeny bit of water at the end to fluff it out.  didn't have chives, so subbed in scallions.  plus i used a package of oyster mushrooms as my shrooms and they were so perfect for this!  nice and chewy. 



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