Coconut oil brown rice with salt
Discover the simplicity and depth of flavor in this Coconut Oil 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.
- 02 Jun 2024
- Cook time 35 min
- Prep time 0 min
- 2 Servings
- 4 Ingredients
Coconut oil 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 oil 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 | 9% |
| 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 | 0% |
| 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 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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