| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups Arborio rice
- 2 cups vegetable stock
- 2 1/2 cups coconut milk
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Line a deep baking sheet with aluminum foil.
- Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 319 |
| Total Fat | 15 g |
| Saturated Fat | 13 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 254 mg |
Reviews
I made this last night and it was exquisite served with grilled swordfish and a pineapple salsa. I’m glad I read some of the comments before making it. I cut the recipe in 1/2, used a full can of light coconut milk and 1 cup of chicken stock. I also added a tsp of sugar and 1 1/2 tsps of fresh grated ginger. Absolutely delicious, and making it in the oven is so easy and the texture was perfection.
This is so tasty! It didn’t turn out as creamy as others commented. I’m assuming that is due to the variation of oven temperatures. It is easily remedied by adding more liquids.
simple, creamy, only needed 45mins in oven. I added some black eyed peas to the mix, delicious and satisfying.
I had only made rissoto on the stovetop and once I found out you could bake it in the oven, I was totally converted. This is a delicious recipe and so easy. I did however make some modifications. I did halve the recipe for just me and my husband, a cup and a half of coconut milk would be better, 1 cup of stock, I added a half a cup of white wine and also added 1/2 tsp of red curry paste and 1.5 chopped scallions. It was absolutely delicious. The cooking time at half recipe should be reduced too, and/but I am at altitude (4000 ft) so I had to adjust for that too. I will make this recipe over and over again modifying for protein served. I made this recipe with salmon seasoned with s/p, garlic powder, powdered ginger, and a hint of cinnamon. Steamed broccoli was my veggie.
I have made risotto ever imaginable way: microwave, sl. Cooker, oven and stove top. This is by far the most delicious outcome I have had. The coconut milk adds a perfect creaminess and very subtle flavor. Don’t think you would know there is coconut milk in the risotto if you weren’t told. I sautéed red and yellow peppers and leeks and added them to the finished risotto. Put sautéed mushrooms on top to serve. Halved the recipe and checked at 18 mins. took out at 27 mins. There was still some liquid left but rice was finished so just stirred it in with veggies. Totally absorbed. I added some Parmesan and more pepper to finish. This is the way I will make risotto in the future. Loved it!!!! Used one cup stock and whole 14 oz can of milk.