Fragrant Coconut Rice

September 20, 2021

Fragrant Coconut Rice

Recipe: Fragrant Coconut Rice

Author: Allie, Hamama Happiness Team Manager

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Makes: 4-6 servings

Change up your basic side of rice with this incredibly aromatic, fragrant, and creamy coconut rice! It takes virtually no extra time to make and the finished product will have everyone thinking you’re a chef from the tropics! :D Add on your favorite garnishes to make it your own - anything from toasted coconut to tropical fruit - just don’t forget your Cilantro microgreens!

P.S:. This recipe will make your house smell sooooo good!

Ingredients:

  • 1.5 cups of uncooked Jasmine Rice (brown or white), rinsed
  • 1 can of coconut milk (regular, not lite)
  • 1 cup of water (Can also use coconut water for more coconut flavor!)
  • Salt to taste (about ΒΎ tsp)
  • 1 Tbsp of butter or coconut oil (optional)

Garnishes:

  • Hamama Cilantro Microgreens
  • Green Onions, chopped
  • Shredded Unsweetened Coconut, toasted
  • Toasted sesame seeds or slivered almonds
  • Tropical fruit such as mango or pineapple

Instructions:

  1. Place jasmine rice in a fine mesh sieve and rinse under cold water until water runs clean. Drain well.
  2. Heat coconut milk and water in a medium non-stick saucepan set over medium-high heat. Bring to a boil, season with salt to taste, add butter/oil and rice and bring to a simmer.
  3. Reduce heat to low, cover and simmer until water has been absorbed, about 17- 20 minutes.
  4. Remove from heat and let rest covered for 5-10 minutes. Uncover, fluff with a fork and serve warm.
  5. Garnish with Hamama Cilantro Microgreens & chopped green onions. Add toasted unsweetened coconut, sesame seeds, or slivered almonds if desired. You can also mix in fresh or dried tropical fruit, such as mango or pineapple!

Shop Hamama Kits

$35 + Free Shipping

$69 + Free Shipping

$69 + $15 Shipping

$54 + Free Shipping

Make this recipe today!



Leave a comment

Comments will be approved before showing up.