Coconut brown rice
Discover the simplicity and depth of flavor in this Coconut Brown Rice recipe. With just four ingredients—brown rice, coconut oil, salt, and water—you'll create a delicious and nutritious side dish perfect for any meal. Ready in less than an hour, this easy-to-make rice is a staple you'll return to again and again.
- 19 Mar 2025
- Cook time 35 min
- Prep time 0 min
- 2 Servings
- 4 Ingredients
Coconut brown rice is a healthy and flavorful twist on traditional brown rice. This simple recipe uses coconut oil to lend a rich and subtle coconut flavor, which complements the nuttiness of brown rice perfectly. With just a few ingredients, you can elevate your side dish game and provide a nutritious accompaniment to a variety of main courses.
Ingredients:
Instructions:
- Place the 1/2 cup of brown rice in a fine-mesh sieve.
- Rinse the rice under cold running water for about 30 seconds. This helps remove excess starch and prevents the rice from being too sticky.
- In a medium-sized saucepan, pour in the 1 cup of water.
- Add the 1/2 teaspoon of salt to the water.
- Bring the water to a boil over high heat.
- Once the water is boiling, add the rinsed brown rice to the saucepan.
- Stir briefly to distribute the rice evenly in the water.
- Reduce the heat to low and cover the saucepan with a lid.
- Let the rice simmer for about 40-45 minutes, or until all the water has been absorbed and the rice is tender.
- Check occasionally to ensure it is simmering and not boiling too vigorously.
- Once the rice is cooked and tender, remove the saucepan from the heat.
- Add the 1 tablespoon of coconut oil to the rice.
- Stir gently to combine, ensuring the coconut oil melts and coats all the grains of rice evenly.
- Let the rice sit covered for an additional 5 minutes.
- Fluff the rice with a fork to separate the grains.
Tips:
- Rinse the brown rice thoroughly under cold water to remove any excess starch, ensuring the grains cook evenly and remain separate.
- For added flavor, consider toasting the brown rice in the coconut oil for a few minutes before adding water, which will enhance the nutty flavor of the rice.
- Use a tight-fitting lid during cooking to trap steam and cook the rice evenly.
- Let the rice sit covered for about 10 minutes after cooking; this will allow it to absorb any remaining steam and become fluffier.
- Fluff the rice gently with a fork before serving to separate the grains and incorporate any remaining coconut oil, giving it a light and airy texture.
Cooking brown rice with coconut and salt is an easy and delicious way to boost the flavor and texture of this nutritious staple. With a few techniques and tips, you can prepare perfectly cooked brown rice every time, making it a versatile addition to your meal repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 230kcal | 12% |
| Protein | |
| Protein 3.49g | 2% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 1.66g | 4% |
| Sugar 0.31g | 0% |
| Fat | |
| Fat 8g | 10% |
| Saturated 6g | 20% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 10mg | 2% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 3.00mg | 19% |
| Vitamin B6 0.22mg | 13% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.28mg | 2% |
| Vitamin K 0.32ug | 0% |
| Minerals | |
| Calcium, Ca 16mg | 1% |
| Copper, Cu 0.15mg | 16% |
| Iron, Fe 0.60mg | 5% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 140mg | 12% |
| Potassium, K 120mg | 3% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 590mg | 39% |
| Zinc, Zn 0.99mg | 9% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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