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Photo: Jenny Huang
Active Time:10 minsTotal Time:50 minsServings:8Jump to Nutrition Facts
Active Time:10 minsTotal Time:50 minsServings:8
Active Time:10 mins
Active Time:
10 mins
Total Time:50 mins
Total Time:
50 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupswater2cupsbrown jasmine rice, rinsed1cupcoconut cream (see Tip)2tablespoonsground turmeric1teaspoonsalt¼teaspooncoconut oilFried garlic & sliced scallions for garnish (see Tip)
Cook Mode(Keep screen awake)
Ingredients
4cupswater
2cupsbrown jasmine rice, rinsed
1cupcoconut cream (see Tip)
2tablespoonsground turmeric
1teaspoonsalt
¼teaspooncoconut oil
Fried garlic & sliced scallions for garnish (see Tip)
DirectionsCombine water, rice, coconut cream, turmeric, salt and coconut oil in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to maintain a gentle simmer, cover and cook until the rice is tender and most of the liquid is absorbed, 40 to 45 minutes. Remove from heat and let stand for 5 minutes. Fluff the rice with a fork and serve garnished with garlic and scallions, if desired.TipsThicker and richer than coconut milk, coconut cream is the solid part that rises to the top of canned coconut milk. It’s also sold separately. Skip anything labeled cream of coconut, which is sweetened and used to make things like cocktails.You can find fried garlic and shallots premade at Asian markets and online. To make your own, heat 1/4 cup canola or avocado oil in a small skillet over medium heat. Add thinly sliced garlic cloves or shallots and cook, stirring often, until golden and crispy, about 2 minutes for garlic or 3 to 4 minutes for shallots. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Refrigerate any leftover flavored oil to use in savory recipes.Originally appeared: EatingWell Magazine, July/August 2021
Directions
Combine water, rice, coconut cream, turmeric, salt and coconut oil in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to maintain a gentle simmer, cover and cook until the rice is tender and most of the liquid is absorbed, 40 to 45 minutes. Remove from heat and let stand for 5 minutes. Fluff the rice with a fork and serve garnished with garlic and scallions, if desired.TipsThicker and richer than coconut milk, coconut cream is the solid part that rises to the top of canned coconut milk. It’s also sold separately. Skip anything labeled cream of coconut, which is sweetened and used to make things like cocktails.You can find fried garlic and shallots premade at Asian markets and online. To make your own, heat 1/4 cup canola or avocado oil in a small skillet over medium heat. Add thinly sliced garlic cloves or shallots and cook, stirring often, until golden and crispy, about 2 minutes for garlic or 3 to 4 minutes for shallots. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Refrigerate any leftover flavored oil to use in savory recipes.
Combine water, rice, coconut cream, turmeric, salt and coconut oil in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to maintain a gentle simmer, cover and cook until the rice is tender and most of the liquid is absorbed, 40 to 45 minutes. Remove from heat and let stand for 5 minutes. Fluff the rice with a fork and serve garnished with garlic and scallions, if desired.
Tips
Thicker and richer than coconut milk, coconut cream is the solid part that rises to the top of canned coconut milk. It’s also sold separately. Skip anything labeled cream of coconut, which is sweetened and used to make things like cocktails.
You can find fried garlic and shallots premade at Asian markets and online. To make your own, heat 1/4 cup canola or avocado oil in a small skillet over medium heat. Add thinly sliced garlic cloves or shallots and cook, stirring often, until golden and crispy, about 2 minutes for garlic or 3 to 4 minutes for shallots. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Refrigerate any leftover flavored oil to use in savory recipes.
Originally appeared: EatingWell Magazine, July/August 2021
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Nutrition Facts(per serving)226Calories7gFat37gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
