Coconut Rice With Peas
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons coconut oil
- 1cup finely diced onion
- 2cups long-grain rice, washed and drained
- ½teaspoon salt
- 1tablespoon grated ginger
- ½cup coconut milk
- 1cup cooked peas
- 3tablespoons toasted coconut
Nutritional analysis per serving (8 servings)
257 calories; 7 grams fat; 6 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 152 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
- Step 2
Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2½ cups water. Bring to a simmer, then turn heat to low and put on a tightfitting lid.
- Step 3
Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.
Private Notes
Comments
This was good, but I did make a couple of changes.
Instead of 1/2 cup of coconut milk I used a full cup.
And I had frozen peas, so I took the 1 cup out of the
freezer when I started to sauté the onion, and then
just put it on top of the rice for the 10 minute resting period.
Then folded it in. The peas were just right.
Used basmati rice and the whole can of coconut milk. Very tasty.
As stated below, really great with a whole can of coconut milk (I used lite), and basmati rice. Just adjust water. Good when used chicken stock instead of water... Letting the frozen green peas rest on top of rice and then stirring in works well.
When do you add the peas ?
Followed the instructions to the “T”. I wish I had read the reviews. I would have used the entire can of coconut milk. I had to add more water then asked for. Because after ten minutes cooking time the liquid was gone. I had it on a very low flame. That being said. It turned out so good. I added the toasted coconut flakes too.
The coconut rice can indeed be made in a rice cooker (I used my beloved Japanese Neurofuzzy). I made only a small batch with a cup of jasmine rice, tablespoon of coconut oil, and a half cup coconut milk (using more than the recipe indicated, following the advice of other commenters), then water to the line indicated on the cooker. Delicious and not too coconutty! Went well with seared scallops and not jerk chicken.
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