Foodie Crush · by Heidi Larsen★ 5.0 (5)
How to Cook THE BEST Coconut Rice
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 11%
CARBS 43G44% OF CAL
2G FIBER38G OTHER3G TOTAL SUGAR
FAT 22G52% OF CAL
17G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice cooked in creamy coconut milk with ginger and unsweetened coconut, finished with lime and green onion. Aromatic and pairs well with Asian-inspired mains.
sidegrain bowl🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ cups long grain white rice
- 1 tablespoon canola oil
- 1 tablespoon minced ginger
- 1 15-ounce can coconut milk
- 1 cup water
- 1/3 cup unsweetened coconut flakes
- big pinch kosher salt
- 1 lime (, if desired)
- 1 green onion (, thinly sliced)
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 11%
CARBS 43G44% OF CAL
2G FIBER38G OTHER3G TOTAL SUGAR
FAT 22G52% OF CAL
17G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 148mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 274mg
- Calcium
- 17mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.