This rice with coconut is excellent! After my favorite restaurant closed, I experimented with numerous techniques to recreate its coconut rice. If desired, garnish with chopped cilantro and toasted coconut.
| Prep Time: | 5 mins |
| Cook Time: | 18 mins |
| Total Time: | 23 mins |
| Servings: | 6 |
| Yield: | 8 cups |
Ingredients
- 8 cups vegetable broth
- 1 cup uncooked instant brown rice (such as Minute®)
- 6 eggs
- ½ cup fresh lemon juice
- 1 pinch dried dill weed, or more to taste
- 1 pinch granulated garlic, or more to taste
- salt and freshly ground black pepper to taste
Instructions
- Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.
- Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle.
- Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.
Nutrition Facts
| Calories | 174 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 713 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for our family and everyone enjoyed it. The only minor change was that we sprinkled chopped cilantro on top instead of dill. I would suggest making exactly what you need as the leftover rice in the soup will get mushy/oversaturated. We only had a tiny bit left though because it was a big hit!