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| INGREDIENTS |
| ¼ tsp. |
ground cardamom |
| 1 cup |
flaked sweetened coconut |
| 1 tbsp. |
extra virgin olive oil |
| 1 |
garlic clove, minced |
| 2 cups |
long-grain rice |
| 3½ cups |
water |
| 1½ tsp. |
salt |
| 1 tsp. |
unsalted butter |
| 2 tbsp. |
chopped fresh cilantro |
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|
| RECIPE |
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Heat a saucepan over medium-high heat.
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Add cardamom; cook, stirring constantly, until fragrant (about 15 seconds). Transfer cardamom to a small bowl.
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Add coconut to pan; cook, stirring constantly, until fragrant and just beginning to brown (about 2 minutes). Add to cardamom.
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Add oil and garlic to pan. Sauté, stirring often, just until garlic is fragrant but not browned (about 20 seconds).
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Stir in rice; sauté 3 minutes.
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Stir in reserved coconut mixture, water, and salt; bring to a simmer.
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Cover, reduce heat to medium-low, and cook 20 minutes or until liquid is absorbed.
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Fluff with a fork. Add butter, stirring gently until melted. Stir in cilantro.
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| SERVING SUGGESTION |
SERVING SIZE:
¾ cup
NUMBER OF SERVINGS:
10
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| NUTRITION FACTS |
| |
| Calories |
198 |
|
| Total Fat |
5 g |
|
| Sodium |
385 mg |
|
| Total Carbohydrates |
34 g |
|
| Fiber |
1 g |
|
| Protein |
3 g |
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