Coconut Rice And Quinoa Recipe • 45 min
1 cup unsweetened coconut flakes or shredded coconut (optional)
- 1 cup unsweetened coconut flakes or shredded coconut (optional)
- 1 cup quinoa, preferably tricolor
- 1 cup long-grain white rice, such as jasmine or basmati
- 1 (14-ounce) can full-fat coconut milk
- Salt
- If you’re making the coconut-flake topping: Heat the coconut flakes and 1 tablespoon quinoa in a large pot over medium. Stir until the coconut is golden and the quinoa makes a popping sound, 3 to 6 minutes. Pour into a bowl. (Don’t worry about getting out every little bit.)
- To the pot, add the remaining quinoa, rice, coconut milk and 1 teaspoon salt. Fill the coconut can up with water and add that to the pot. Bring to a boil, then cover, reduce heat to low and cook until the grains are tender and a thin white tail appears on the quinoa, 17 to 20 minutes. Turn off the heat and let rest for 10 minutes. Fluff with a fork, season to taste with salt, and sprinkle with the toasted coconut and quinoa.
- 1 cup quinoa, preferably tricolor
- 1 cup long-grain white rice, such as jasmine or basmati - 1 (14-ounce) can full-fat coconut milk
- Step 1If you’re making the coconut-flake topping: Heat the coconut flakes and 1 tablespoon quinoa in a large pot over medium. Stir until the coconut is golden and the quinoa makes a popping sound, 3 to 6 minutes.
Pour into a bowl. (Don’t worry about getting out every little bit.) - Step 2To the pot, add the remaining quinoa, rice, coconut milk and 1 teaspoon salt. Fill the coconut can up with water and add that to the pot.
Bring to a boil, then cover, reduce heat to low and cook until the grains are tender and a thin white tail appears on the quinoa, 17 to 20 minutes. Turn off the heat and let rest for 10 minutes.
Fluff with a fork, season to taste with salt, and sprinkle with the toasted coconut and quinoa. - Be sure to check the package of quinoa to see if it’s been pre-washed; if it hasn’t, before cooking rinse it twice and shake it dry to remove its naturally occurring bitter, soapy coating.
Private Notes
Any thoughts about trying this with farro or barley subbed in for the quinoa?
