Coconut Rice

  • 4 cups Jasmine Rice
  • 1 cup water
  • 3 cups coconut milk
  • 1 tsp. salt
  • 2 Tbs. sugar (we usually double, triple or quadruple that)
  • 1 can crushed pineapple with juice
  • 1 cup dried coconut flakes
  • 1 tsp coconut flavoring
  • 1 cup toasted sliced almonds
  1. Rinse the rice in running water until the water stays clear.
  2. Place the water, coconut milk, salt, and sugar in  a large sauce pan.  Add the rice and heat to boiling on medium/high heat, stirring to prevent the rice from sticking to the bottom of the pan.
  3. Cover and simmer (on low heat) until the rice is tender and cooked through.
  4. Note: I find that the liquid is absorbed before the rice is completely cooked so when the rice starts to stick to the bottom I transfer it to a casserole dish.  If it appears too dry when you transfer it to the casserole dish, add a little more coconut milk or water.  I also add 1 can of crushed pineapple with juice (large or small can), plus 1 cup of dried coconut, and 1 tsp. coconut flavoring.  Mix well, cover tightly with foil and cook in oven – 1 hour @ 300 or 1/2 hour @ 350 or 2 hours @ 250.
  5. Before serving, stir in 1 cup of toasted sliced almonds

Makes 12 servings

10 point per serving


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