A wonderful, coconut water and rice side dish for baked coconut shrimp.

d_ks
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart covered baking dish with 1 tablespoon butter.

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  • Melt remaining 2 tablespoons butter in a large, deep skillet over medium-high heat. Stir in jasmine rice and cook until slightly golden, 3 to 4 minutes. Pour in coconut water. Season with salt. Mix in juice of 1 lime. Reduce to a simmer and stir occasionally until liquid begins to be absorbed, about 5 minutes. Transfer to the prepared baking dish.

  • Bake, covered, in the preheated oven until the coconut water is completely absorbed, about 20 minutes.

  • Remove the cover and add carrots, green onions, cilantro, and remaining lime juice. Fluff with a fork; cover and let stand for 5 minutes. Serve with lime wedges.

Nutrition Facts

290.3 calories; 4.7 g protein; 49.1 g carbohydrates; 22.9 mg cholesterol; 781.3 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
05/09/2019
excellent Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/09/2019
excellent Read More
Rating: 5 stars
04/26/2019
I really enjoyed this! I thought it was tasty and very easy to prepare. I'd baked rice in the oven before - it always comes out perfectly! I used basmati instead of jasmine because I had it on hand. Read More
Rating: 5 stars
05/09/2019
excellent Read More
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