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Ricetta Toasted-Coconut Rice

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7 voti | 6933 visioni

This is a light, tasty rice that goes well with curries or other asian dishes.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 4
Marcatori (Tags):


Cost per serving $0.30 vedi dettagli
  • 1 Tablespoon extra virgin olive oil
  • 1/2 cup finely shredded unsweetened coconut (in baking or bulk aisle)
  • 1 cup basmati rice (or Jasmine)
  • 2 cups water
  • 3/4 teaspoon kosher or sea salt
  • 2 green onions, thinly sliced on a slight diagonal


  1. Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
  2. Set aside 2 tablespoons coconut. Stir rice into pan with the remaining coconut. Add water and salt and bring to a boil. Reduce heat to low and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.
  3. Garnish with reserved coconut and the scallions.

Nutrition Facts

Amount Per Serving %DV
Serving Size 181g
Recipe makes 4 servings
Calories 219  
Calories from Fat 47 21%
Total Fat 5.44g 7%
Saturated Fat 2.1g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 445mg 19%
Potassium 92mg 3%
Total Carbs 38.3g 10%
Dietary Fiber 1.3g 4%
Sugars 0.55g 0%
Protein 3.6g 6%
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  • John Spottiswood
    I really enjoyed the flavor of this rice. It won't overpower a main dish, but adds an interesting additional flavor.
    Ho cucinato/assaggiato questa ricetta!
    • O.S.
      I really liked it. Very interesting composition.
      Ho cucinato/assaggiato questa ricetta!
      • Beautiful!
        Ho cucinato/assaggiato questa ricetta!
        • Anne Kruse
          I thought this was just okay, my mom loved it. My husband and daughter, on the other hand hated it. I guess they don't like coconut.
          Ho cucinato/assaggiato questa ricetta!


          • John Jenkins
            16 Febbraio 2010
            I cooked it using vegetable broth and no salt. Also, added some shrimp. Very good and simple.
            • Lauren CoffeeMuffins
              16 Gennaio 2010
              This rice sounds really good since I love coconut so much!
              • Casey Angelova
                13 Gennaio 2010
                I found this recipe in the January 2010 Martha Stewart Living. She served it with a Shrimp Tikka Masala, Honey Roasted Eggplant with Chilies and Pistachio Brittle with Ice Cream. They usually post the recipes on the website a month after the issue is off the newsstands! Good luck!
                • Lynn Yamamoto Dalman
                  13 Gennaio 2010
                  This sounds sooo good, and so simple. I can't wait to try it. Thanks!
                  • quickmealhelp
                    11 Gennaio 2010
                    Am looking forward to trying this coconut rice -- sounds like it would go beautifully with a veggie and tofu stir-fry with peanut sauce.

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