Coconut Rice

Very tropical. I like this with fish. I prefer unsweetened coconut, but you can use sweetened if you like. You can also use a peach or nectarine instead of a mango, and parsley or coriander in place of chives. (In other words this is a basic recipe you can play with.)

Coconut Rice
Prep time
Cook time
Total time
You can vary the ingredients to your taste.
Recipe type: Side Dish
Cuisine: American
Serves: 6 servings
  • 2 teaspoons oil
  • ¾ cup shredded coconut
  • ½ cup finely chopped onion
  • 2 cups rice
  • 4 cups chicken broth
  • 1 small mango, peeled and chopped
  • ¼ cup fresh chives, chopped
  1. Heat oil in a large saucepan. Add coconut and cook and stir until browned.
  2. Add onion and cook 1 minute.
  3. Stir in rice. Add broth and bring to a boil. Cover, reduce heat to low and simmer for 25 to 30 minutes until liquid is absorbed and rice is tender.
  4. Remove from heat. Stir in mango. Sprinkle with chives. Makes 6 servings.


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