Weeknight Recipes
Popular Recipes
Menu Ideas

Toasted Coconut Brown Rice


  • 1 can Thai coconut milk, shake well before opening
  • 1 c water
  • 1 c brown rice
  • 1 1/2 t kosher salt
  • 1 c shredded coconut (sweetened)
  • 1/2 cilantro (optional)


Preheat oven to 350 degrees F.  

In medium sauce pan, combine coconut milk, water and salt and bring to a boil.  Add rice.  Cover.  Reduce heat and simmer for about 45 minutes or until all the water is absorbed

Arrange shredded coconut on baking sheet in one layer.  Bake at 350 degrees F for about 10  minutes or until coconut is lightly browned.  When ready to serve, add toasted coconut and cilantro to rice and mix thoroughly.  

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
« 90 Day Food Challenge | Main | Shrimp Stir Fry and Toasted Coconut Brown Rice »