Ingredients25 m servings 205 cals
- 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.
- 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.
Per Serving: 205 calories; 2.7 g fat; 41.3 g carbohydrates; 4.4 g protein; 5 mg cholesterol; 708 mg sodium. Full nutrition
ReviewsRead all reviews 4
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.