This recipe for coconut milk rice is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Bridget Collins. To qualify, the recipe includes Original Culinary Coconut Milk by So Delicious.
Special Diet Notes: Coconut Milk Rice
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.
- 2 quarts (8 cups) water
- 1 cup uncooked brown basmati rice
- 2 tablespoons olive oil
- 3 scallions or green onions, finely diced
- 1 jalapeno, diced
- 2 cloves garlic, minced
- 1 teaspoon salt, divided
- ¼ teaspoon ground black pepper
- 1 cup canned coconut milk (regular, full fat version)
- 1 small bunch of kale, cleaned, stemmed and chopped
- 1 (15 oz.) can of chickpeas, drained and rinsed
- ½ cup fresh cilantro leaves, minced
- 1 lime-grated zest and all of the juice
- In a large pot with a heavy bottom, boil the 2 quarts of water. Add the rice. Cook the rice as if it were pasta, on medium-high heat and in plenty of water. Stir the rice frequently and cook for 30 minutes. Strain.
- Meanwhile, sauté the green onions, jalapenos and garlic in the oil with ½ teaspoon salt and the pepper on medium-low heat and cook approximately 10-12 minutes or until the onion is soft and translucent.
- Pour the rice through a mesh strainer once cooked and add it back to the pot.
- To the rice, add the coconut milk, ½ tsp. salt, and the sautéed onion/garlic/jalapeno mixture that had been prepared. Stir to combine.
- Next, add the kale and chickpeas.
- Stir everything together and cook on medium low for additional 10-12 minutes until the rice is soft and absorbs most of the liquid. The kale should be just wilted and bright green.
- Take the pot off the heat; add in the lime zest, lime juice and cilantro.
- Fluff with a fork to combine and serve immediately.
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