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Coconut Rice

Fragrant rice cooked in coconut milk with spices and vegetables. A delicious and aromatic lunch.

50m4 servings
EGG-free
420 cal|6g protein|55g carbs|20g fat|3g fiber

Ingredients

  • 2 cups Long grain rice
  • 2 cups Coconut milk
  • 1 cup Water
  • 1/2 cup Carrot
  • 1/2 cup Green peas
  • 1/2 medium Onion
  • 2 tablespoons Vegetable oil
  • 1 teaspoon Curry powder
  • 1/2 teaspoon Thyme
  • 1 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Rinse the rice and set aside.
  2. 2Heat vegetable oil in a pot. Add chopped onion and sauté for 2 minutes.
  3. 3Add curry powder and thyme and stir for 1 minute.
  4. 4Add coconut milk, water, salt, carrots, and green peas. Bring to a boil.
  5. 5Add the rice, reduce heat to low, cover, and simmer for 25-30 minutes, or until rice is cooked through and liquid is absorbed.
  6. 6Fluff with a fork and serve hot.

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Egg-Free BreakfastsEgg-Free DinnersEgg-Free LunchesEgg-Free Snacks

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