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cilantro coconut lime rice

Cilantro Coconut Rice

Meghan
Rice flavored with coconut, jalapenos, cilantro and ginger.
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Side Dish
Cuisine American
Servings 4 or more

Ingredients
  

  • 1 1/2 cups 10 ounces basmati or jasmine rice
  • 1/2 cup sweetened flaked coconut
  • 1 tablespoon finely chopped peeled fresh ginger
  • 2 tablespoons finely chopped fresh jalapeno (including seeds)
  • 2 tablespoons vegetable/Canola oil (divided)
  • 2 cups water
  • 1 teaspoon salt
  • 1 cup packed fresh cilantro
  • 3 scallions (chopped)

Instructions
 

  • Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes (or less if pressed for time), then drain well in a sieve.
  • While rice is soaking, spread coconut in a skillet and toast over medium heat, stirring occasionally, until pale golden; watch carefully so it doesn't brown too much or burn. Cool completely.
  • Cook ginger and jalapeno in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until jalapeno is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes.
  • Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12-15 minutes.
  • While rice cooks, pulse together coconut, cilantro, scallions, and remaining tablespoon oil and 1/2 teaspoon salt in a food processor until finely chopped.
  • Remove rice from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
  • Add cilantro mixture to cooked rice and stir gently until combined well.

Notes

Source: Adapted from APPLE A DAY, originally from Gourmet, found on Epicurious.com
You're Gonna Bake It After All
bakeitafterall.com
Keyword coconut, gluten free, side dish, vegetarian