This coconut rice recipe is a great idea to kick up a notch the usual white or brown rice. This vegan creamy and delicious recipe is full of flavor, nutrition, and it’s fantastic as a side dish or on its own.
I love coconut; I can eat it fresh with chili and lemon, dehydrated on top of granola or oatmeal, in sweets or savory dishes. Soups and curries are marvelous with coconut milk, or finish them with some coconut chips on top. Besides its great flavor, coconuts also have many health benefits.
INGREDIENTS TO MAKE THE RICE WITH COCONUT
- brown rice
- cup of coconut milk
- Salt
- pea, I use frozen
- peanuts or cashews (affiliate link) (Indian nut)
- cilantro
HOW TO MAKE THE RICE WITH COCONUT and peas?
- In a pot, add the rice, water, and coconut milk to cook. When you notice that the rice is almost done (you will probably still see a little liquid), add the peas and salt.
- At this moment, taste the rice, and if you feel that it is still a little uncooked, add 1/4 cup of hot water. The amount of liquid in a can of coconut milk can vary; that is why it is important to check the rice at this point.
- For serving, toast the cashews (affiliate link) or peanuts and add the chopped cilantro on top.
COCONUT BENEFITS
- Coconut water is the best to rehydrate the body after exercising or for hot days.
- The fatty acids in coconut help us lose weight, take care of our heart, improve our circulatory system, our immune system, nails, and hair.
- Coconut oil is great for cooking. I cook very often with the oil; I use it to make cookies, cakes, to roast, anywhere I would use regular oil.
- Coconut oil is great for the skin. I put it on as a moisturizer, and as a hair treatment, it’s the best. You can even use it to clean your skin, and it also serves to remove pimples.
- Coconut milk. I use it instead of regular milk, and it is excellent in everything.
💡TIP💡 If you run out of your vegetable milk you can always make coconut milk by mixing one part of canned coconut milk with three parts of water.
OTHER RECIPES THAT YOU MAY LIKE:
- Coconut and chocolate moonballs DESSERT
- Superfast curry, Thai curry under 30 minutes
- Cauliflower and Chickpea Soup
And as always, here is the recipe for this vegan creamy coconut rice with peas and cilantro, and peanuts. I hope you like it and if that’s the case please share a picture of your coconut rice on Instagram and Facebook; if you are doing it later, save it on Pinterest.
It would also be fantastic and super helpful if you leave a comment and/or rating of this recipe in the comment section. Please feel free to write suggestions, ideas, or how it went when you made the recipe.
Rice with coconut
Ingredients
- 2 Cups of brown rice brown rice is much, much more nutritious than white rice
- 3 cups of water
- 1 Cup of coconut milk see the notes
- Salt
- 1 Cup of peas I use frozen
- 1/3 cup Cashews or peanuts
- 1/4 cilantro
Instructions
- In a pot, add the rice, water, and coconut milk to cook. When you notice that the rice is almost done(you will probably still see a little liquid), add the peas and salt.
- At this moment, taste the rice, and if you feel that it is still a little uncooked, add 1/4 cup of hot water. The amount of liquid in a can of coconut milk can vary; that is why it is so important to check the rice at this point.
- For serving, toast the cashews or peanuts and add the chopped cilantro on top.
Notes
The coconut milk has to be WITHOUT sugar.
I use a brand called Native Forest or the Whole Foods 365 brand; both are organic.
Sometimes I use full fat and other times the “Light” version that is a little less dense than the other one. I really like using the light version for this rice.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.