Coconut Rice with Peas David Tanis NY Times Cooking Yield: 6-8 servings 2 Tbsp. coconut oil 1 cup finely diced onion 2 cups long-grain rice, washed and drained ½ tsp. salt 1 Tbsp. grated ginger ½ cup coconut milk 1 cup cooked peas 3 Tbsp. toasted coconut Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes. Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2½ cups water. Bring to a simmer, then turn heat to low and put on a tightfitting lid. Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.

Home

Table of Contents

Pasta Index