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Tampa Coconut Cilantro Rice

Rated as 4 out of 5 Stars

"This is a Kerala (Southern India) rendition of coconut rice. It's a tad sweeter than regular rice which cuts through much of the spice found in an accompaniment of a spicy curry such as chicken curry."
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Ingredients

25 m servings 205 cals
Original recipe yields 4 servings (4 cups cooked rice)

Directions

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  1. Bring 1 cup coconut water to a boil in a saucepan. Add basmati rice and salt, cover, and reduce heat to simmer. Stir occasionally, adding more coconut water as needed, until rice is soft but not mushy, about 15 minutes.
  2. Remove rice from heat, stir in cilantro and butter, and cover again. Let stand until coconut water is absorbed and flavors have blended, about 5 minutes more.

Nutrition Facts


Per Serving: 205 calories; 2.7 g fat; 41.3 g carbohydrates; 4.4 g protein; 5 mg cholesterol; 708 mg sodium. Full nutrition

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Reviews

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I loved this recipe!! Doubled the cilantro and it was amazing. Served it with key lime chicken from this site! Huge hit!

I wonder if they meant to say coconut milk instead of coconut water? The only thing I changed was using jasmine rice instead of basmati. It tasted terrible. Not sweet. Bland. Metallic. We threw ...

This is great. I used about 1/4 c of margarita mix with the coconut water because I was making margarita chicken and had it left over.

Delicious! I've never made/eaten Basmati rice, and I'm so glad I finally tried it. The package of rice said to rinse thoroughly before cooking, so I did do that first. The flavors of this are gr...