Toasted coconut rice is an easy way to take any weeknight meal to the next level. It’s got a subtle coconutty aroma and just the right amount of buttery flavor to complement, yet not overpower other parts of the dish.
At first bite the rice is silky, fragrant, and textured thanks to the addition of toasted coconut flakes, coconut milk, sautéed yellow onions, green onions and creamy vegan butter.
How To Make Perfect Toasted Coconut Rice
Building the coconutty flavor begins with toasting the unsweetened coconut flakes. Place a large pan with a matching lid on medium-high heat. Add coconut flakes and 1 + 1/4 teaspoons of granulated sugar for a little bit of sweetness. Toast the flakes until they are lightly browned, then remove off heat and set aside.
Opt to use unsweetened coconut flakes to avoid the extra stabilizers and ingredients found in sweetened coconut flakes.
Moving onto making the rice; lower the heat to medium and add the dry rice (either jasmine or basmati) into the pan. Toast the grains for a minute to awaken the flavor. After a minute, add the vegan butter and finely diced onions to the pan, coating the rice in the melted butter. Cook for another minute so the rice soaks up the buttery goodness.
Next, add the coconut milk, water and salt to the pan. Drop the heat down to low and allow the rice to simmer while covered for 20 minutes. When the 20 minutes is up, remove the pan off heat and allow the rice to sit for 5 minutes. Remove the lid, add 1 cup of toasted coconut flakes to the rice and fluff and mix together. Before serving, garnish with green onion and the remaining coconut flakes for perfect toasted coconut rice.
Add the fragrant aroma of toasted coconut rice to any meal for an added dimension of unexpected flavor. If you try making this recipe, leave a rating below and don’t forget to tag @PlantBased_Provisions on Instagram!
For more easy sides for a weeknight feast, try these recipes:
Toasted Coconut Rice
This toasted coconut rice recipe is silky, fragrant, and fluffy thanks to the addition of coconut flakes, coconut milk, and vegan butter.
- Opt to use unsweetened coconut flakes to avoid the extra stabilizers and ingredients found in sweetened coconut flakes.
Ingredients
- 1 + 1/4 Cups Dried Unsweetened Coconut Flakes
- 1 + 1/4 Teaspoons Granulated Raw Sugar Cane
- 2 Cups Dry Basmati or Jasmine Rice (Rinsed 3 Times)
- 2 Tablespoons Plant Based Butter (I Recommend Earth Balance)
- 1/2 Medium Yellow/Sweet Onion (Finely Diced)
- 13.5 oz./1 Can Reduced Fat Coconut Milk
- 2 Cups Water
- 1/2 Teaspoon Sea Salt
- 2 Green Onions (For Garnishing)
Directions
- Place a large pan with a lid on medium-high heat. Add the coconut flakes and 1 + 1/4 teaspoons of granulated sugar for a little bit of sweetness.
- Toast the flakes until they are lightly browned, then remove off heat and set aside.
- To make the rice; lower the heat to medium and add the dry rice (either jasmine or basmati) into the pan.
- Toast the grains for a minute to awaken the flavor. After a minute, add the vegan butter and finely diced onions to the pan, coating the rice in the melted butter.
- Cook for another minute so the rice soaks up the buttery goodness.
- Next, add the coconut milk, water and salt to the pan. Drop the heat down to low and allow the rice to simmer while covered for 20 minutes.
- When the 20 minutes is up, remove the pan off heat and allow the rice to sit for 5 minutes. Remove the lid, add 1 cup of toasted coconut flakes to the rice and fluff and mix together.
- Before serving, garnish with green onion and the remaining coconut flakes for perfect toasted coconut rice.
Nutrition
Per Serving (1 Cup): 355 calories; 16.5 g fat; 45 g carbohydrates; 7 g protein; 46 mg sodium.Did You Make This Recipe?
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