Easy Coconut Rice

This recipe, as the previous one, came from “Family Circle Hometown Favorites Volume 6”:

Easy Coconut Rice

4 servings, prep 10 minute, bake 30 minutes, stand 5 minutes

1 cup long grain rice (such as basmati or jasmine)

1/2 cup frozen peas, thawed

1 1/4 cups water

3/4 cup unsweetened coconut milk

1/2 tsp. salt

1/4 tsp. ground cinnamon

Preheat oven to 350 degrees F.  Place rice and peas in a lightly buttered 2-quart casserole or baking dish.

In a small saucepan combine the water, coconut milk, salt, and cinnamon; bring to boiling.   Pour boiling liquid over rice.  Bake, covered, about 30 minutes or until rice is tender.  Let stand for 5 minutes.  Stir before serving.

To start with, here’s what I used (not exactly as instructed, but close enough):  2013_1012October20130057   Notice in the ingredient list that is says “1/2 cup frozen peas, thawed“.  It just so happens that in the past I have failed to thaw the peas for many different recipes.  I think for some I may have run some water over the frozen peas to thaw them a bit, but anymore I just throw them into the recipe still frozen.  It always seems to come out just fine, so that’s what I do on purpose nowadays 🙂

My final result was this tasty side dish:  2013_1012October20130061  I might consider replacing a bit more of the water with coconut milk next time for an even stronger coconut flavor, say 1 cup water & 1 cup coconut milk, but it is good as written.


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