Cilantro lime with brown coconut rice crisp and aromatic side that goes beautifully with a variety of Asian-inspired dishes, like Thai green curry shrimp or pork tenderloin with mango salsa, or even tilapia topped coconut curry sauce. The neutral, slightly sweet note of coconut milk lends a rich roundness to the earthy quality you can taste in brown rice for more depth and balance,, resulting with this hearty nutritious side dish. This is the perfect recipe for those targeting a healthier diet or simply in love with coconut.
Why You’ll Love This Coconut Rice Recipe
- Best Choice The brown rice and coconut milk in this dish is a healthier option to the traditional white rice, providing more fiber along with essential nutrients.
- Pair It: These mild flavors make it a great side for many different Asian-inspired dinners.
- So Simple Delicious: An easy recipe with just basic ingredients, this one would make a finger licking good meal for newbies and pros alike.
Coconut Rice with Cilantro
Instructions
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Tips and Tricks
- Rice Play: Brown Jasmine rice works best but you can play with other varieties of brown rice that will offer different textures & flavours.
- Bit of a variation: if you want an additional depth to the flavour, after finishing cooking add about a quarter teaspoon drizzle of sesame oil. The coconut in these great with it and its nut fragrance really goes amazing together.
- The Sweetness: Optional (Add more grated coconut or use unsweetened flakes for a less-sweet flavor)
- Storage tips: Keep the leftover rice in an air-tight container inside your fridge for no longer than 3 days. Stick in the microwave for 1-2 minutes, or place in a pot with some water when reheating it on the stovetop.
Nutritional Information (per serving)
More Tasty Side Recipes to Try!
Brown Coconut Rice with Cilantro
Ingredients
- 1 cup uncooked brown rice (brown jasmine, basmati or short grain work well)
- 1 cup lite coconut milk, Thai Kitchen
- 1 1/4 cup water
- 1 tsp water
- 1 garlic clove, crushed
- Salt to taste
- 2 tbsp sweetened grated coconut
- 3 tbsp cilantro
Instructions
- How to Make Khao LamCombine Ingredients: In a medium heavy pot, combine coconut milk with the rice that has been soaked in water for an hour, grated ginger and garlic plus salt.
- Making of Rice Heat the mixture on medium heat to boil. Bring to a boil, then reduce the heat until it maintains that low simmer, cover and cook for 40-45 minutes or until all the liquid is absorbed and the rice is tender.
- Remove from Heat: Cover and let sit another 10 minutes off of the heat.
- Fluff and Serve Fill recipe with a fork, the use of chopped cilantro into it. Serve warm.
Notes
- The dish is healthier due to the whole grain brown rice replacing white, therefore providing more fiber and vitamins which result in improved digestion and better general well-being.
- Coconut Flavor-Off Mudigkeit: Lite coconut milk & grated coconut add gentle sweetness, and balances the nutty brown rice taste for a diverse of Asian cuisines.
- Versatile Side: A great accompaniment to many Asian-style one-pot main dishes such as Thai curries, Chinese stir-fried foods and Japanese grilled meats-the perfect addition for your meal planning.
- Minimal Ingredients: This recipe is easy, and fast to cook in minutes hence everyone can prepare you whether If little or good experience cooking.
- Adjustable: Want a more nutty aroma, add in some sesame oil or want to taste another brown rice variety? Cilantro does add that freshness, but don’t worry if you’re not a fan because it’s completely optional.
Conclusion
Brown Coconut Rice with Cilantro – a flexible, flavorful side dish that adds just the right exotic flavor note to your menu. This easy, tasty dish will be a family favorite. This rice recipe perfectly complement any spicy curry, grilled item and take your meal to a next level when you serve it on the side.
