October 6, 2012

Toasted Coconut and Almond Rice

This rice dish is flavorful and exotic tasting. The nuts add crunch and the coconut adds richness. It would also be great with some chopped dried fruit such as apricots or golden raisins for a bit of sweetness. It is great served with grilled chicken or flank steak. Enjoy!

4 cups water
2 1/4 cups jasmine rice
1/2 TBS kosher salt
1/2 tsp ground cardamom 
3/4 cup sliced almonds, toasted
3/4 cup shredded unsweetened coconut, toasted

In a large saucepan, bring the water to a boil. Stir in the rice, salt and cardamom and cover. Reduce the heat to low and cook for 20 minutes without removing the lid. Remove the saucepan from the heat and let stand, covered, for 5 minutes. Using a fork, fluff the rice. Stir the toasted almonds and coconut into the rice and serve.

Yield: 8 servings

Adapted from

No comments:

Post a Comment