Coconut milk, brown rice, coconut flakes, fresh ginger and cilantro are combined to create this simple side dish, perfect to accompany many Thai dishes.
The flavor of the coconut milk is subtle, and pairs perfectly with Sweet and Fiery Pork Tenderloin with Mango Salsa, Tilapia with Coconut Curry Sauce, Thai green coconut curry shrimp, to name a few. The photo above is the rice topped with the mango salsa from the Sweet and Fiery Pork.
You can also make this with white rice, which is usually my husband's preference. For a healthier option, stick with brown rice. I've played around with several brown rice varieties and Jasmine works best (I was out so I used short grain). If using white, reduce the water to 1 cup and reduce the cooking time. If you wish, you can add a touch of sesame oil which I often like to do. The flaked coconut is optional but I like the subtle sweetness it adds to the dish.
Brown Coconut Rice with Cilantro
Servings: 4 • Serving Size: 1/4th • Old Points: 4 pts • Points+: 5 pts
Calories: 206 • Fat: 5.4 g • Protein: 3.1 g • Carb: 35.1 g • Fiber: 1.8 g • Sugar: 1.3 g
Sodium: 154.3 mg
- 1 cup uncooked brown rice (brown jasmine, basmati or short grain works well)
- 1 cup lite coconut milk (Thai Kitchen)
- 1 1/4 cup water
- 1 tsp grated fresh ginger
- 1 garlic clove, crushed
- 1/4 tsp salt, or more to taste
- 2 tbsp sweetened grated coconut
- 3 tbsp cilantro
In a medium sized heavy pot, add coconut milk, rice, water, ginger, garlic, salt and coconut; bring to a bowl over medium heat.
Reduce heat to low, cover and simmer until all liquid evaporates, about 40-45 minutes. Remove from heat, keep covered for 10 more minutes. Fluff with a fork; toss with cilantro.