Guys, I’m obsessed with this recipe. This is from Chrissy Teigen’s book Cravings, which I can’t get enough of; I’ve veganized pretty much every recipe at this point (her fried fish sandwiches are INCREDIBLE, recipe coming soon). And this sweet & salty coconut rice? It’s everywhere. The internet loves it.
I had been dying to make it for a super long time, so finally I made it for dinner one night. I took a bite and was like, “Yeah, that’s pretty good”. Then I took another bite. And another. And before I knew it, I had eaten the whole pan and wanted more. I couldn’t stop thinking about this rice and how I wanted to eat it for every meal of the day. My boyfriend felt the same way- he took a bite and said, “Hmm. That’s interesting.” Then he took another bite and was like, “No, that’s incredible.”
The best thing about this dish is how versatile it is- you really can eat it for any meal. I’ve eaten it with strawberries for breakfast, with kale for lunch, and with Gardein’s BBQ Wings for dinner. And I honestly can’t tell which one was my favorite.
Sweet & Salty Coconut Rice (Vegan)
- 1 1/2 cups jasmine rice
- 1 3/4 cups nondairy milk or 1 14 ounce can coconut milk
- 1/4 cup granulated sugar
- 1 1/2 tsp. salt
- 1/2 cup shredded coconut
- In a dry skillet, toast the coconut over medium heat until lightly browned. Transfer to a plate to cool.
- In a medium saucepan, combine the rice, milk, 1 3/4 cups water, sugar, and salt. Bring to a boil over medium heat, then reduce to a simmer, cover, and let cook until all the liquid is absorbed, about 20 minutes.
- Top with toasted coconut.
Recipe adapted from Chrissy Teigen
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