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Toasted Coconut Basmati Rice

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  Water 4 1⁄2 Cup (72 tbs)
  Basmati rice 4 Ounce
  Kosher salt 1 Tablespoon
  Cardamom pod 3 , gently crushed
  Slivered almonds 3⁄4 Cup (12 tbs)
  Coconut 3⁄4 Cup (12 tbs), shredded (unsweetened)

1. In a large saucepan, bring the water to a boil. Stir in the rice, salt and cardamom pods and cover. Reduce the heat to low and cook for 15 minutes without removing the lid. Remove the saucepan from the heat and let stand, covered, for 5 minutes.
2. Meanwhile, in a medium skillet, toast the almonds over moderate heat, stirring, until golden, about 5 minutes. Transfer to a plate to cool. In the same skillet, toast the coconut until golden, about 4 minutes. Transfer to the plate with the almonds.
3. Using a fork, fluff the rice. Remove the cardamom pods. Stir the toasted almonds and coconut into the rice and serve.

Recipe Summary

Main Dish
Vegan, Vegetarian
Cook Time: 
24 Minutes

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Average: 4.2 (22 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1097 Calories from Fat 510

% Daily Value*

Total Fat 61 g93.8%

Saturated Fat 21.1 g105.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5697.4 mg237.4%

Total Carbohydrates 118 g39.5%

Dietary Fiber 17.2 g68.7%

Sugars 7 g

Protein 27 g54.9%

Vitamin A 0.02% Vitamin C 3.8%

Calcium 26% Iron 31%

*Based on a 2000 Calorie diet

Toasted Coconut Basmati Rice Recipe