Jazz up your rice with this easy recipe for coconut rice pilaf, filled with peas and peanuts and creamy coconut flavor. A great side dish!
There is something about saying the words rice pilaf that instantly makes suppertime sound all kinds of elegant…and when you add the word coconut to the mix, as in Oh, I think I will make some coconut rice pilaf for dinner tonight, well, things start sounding downright decadent.
And things kind of are decadent, because coconut rice pilaf means you are going to be cooking up your rice in a mixture of coconut milk and chicken broth and mixing it up with tender sweet peas and salty chopped peanuts and peppery scallions and PLEASE PASS THE COCONUT RICE PILAF RIGHT NOW. Right?? Let’s make it!
Rice pilaf is actually all kinds of simple to make, despite the fanciness it conjures up. It basically refers to rice that is simmered up in a flavored broth, and most of the time there are other delicious things mixed in, as in the Rice Pilaf with Cherries and Pistachios on my friend David‘s site, and whenever I make any kind of rice pilaf I wonder why I ever would make plain rice, ever ever ever.
And that counts double for coconut rice pilaf, because as wonderful as rice tastes when it is cooked in chicken broth, when you add creamy, dreamy coconut milk to the mix…well, just wrap your mind around the idea of rice absorbing some delectable coconut flavor as it cooks. The scallions and peanuts are going to give the pilaf a whole sweet and salty vibe with just a little bite, and the peas are going to add a little tender bit of green to the whole thing.
Depending on what I have on hand, I will sometimes stir in a handful of flaked coconut (which will make it a wee bit sweeter) or a couple of shakes of hot sauce (which will make it a wee bit sassier)…or both. This goes perfectly with a nice grilled steak, and if you want to make it a one bowl meal, stir in some sliced chicken or poached shrimp.
I’m telling you…rice pilaf. MAGIC.Print
- 3/4 cup coconut milk
- 1/2 cup chicken broth
- 1 teaspoon sugar
- 1/2 cup rice
- 1 cup frozen peas, thawed
- 1/2 cup salted peanuts
- 2 scallions, sliced
- 1/4 cup flaked coconut (optional)
- 1 few shakes of hot sauce (optional)
- Bring coconut milk and broth to a simmer and stir in rice and sugar. Cover and cook until rice is tender, about 15 minutes, stirring every 5 minutes. Add additional coconut milk as needed.
- Stir in peas, scallions and peanuts. Add coconut and/or hot sauce if you like. Serve at once.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and along the way my recipes have also been featured in places including Huff Post, the Today Show, BuzzFeed and Glamour. My mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
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