Coconut Rice with Sugar Snap Peas
A creamy and tangy coconut rice dish with fresh cilantro and sugar snap peas, perfect for a Thai-inspired meal.
Equipment
- Medium saucepan or pot with tight-fitting lid
Ingredients
- 1 can 14 ounces, or 414 ml full-fat coconut milk
- 14 ounces 414 ml water
- 2 cups 360 g uncooked sushi rice
- 3 tablespoons 45 ml lime juice
- ½ teaspoon salt
- ½ cup 8 g fresh cilantro leaves
- 6 ounces 170 g raw sugar snap peas, cut in half
Instructions
- Add the coconut milk, water, and uncooked rice to a saucepan or pot with a tight-fitting lid and bring to a boil.
- Immediately reduce the heat to low, cover, and simmer for 20 minutes, or until most of the moisture has been absorbed.
- Try not to remove the lid while simmering.
- Remove from the heat, uncover, and stir in the lime juice, salt, and cilantro leaves.
- Fold in the raw sugar snap peas and serve warm or cold.
Notes / Tips / Wine Advice:
Serving Tip:
This dish pairs wonderfully with Thai curries or grilled vegetables, and it can also be enjoyed as a light lunch or side.
Wine Advice:
A crisp white wine, like a Sauvignon Blanc or a light Riesling, would pair well with the coconut and lime flavors.
Nutritional Information
Calories: 230 kcal | Carbohydrates: 42 g | Protein: 4 g | Fat: 8 g | Fiber: 2 g | Sugar: 2 g
