Delightful Coconut Rice with Vegetables: A Quick and Easy Recipe

If you’re searching for a colorful, flavorful, and satisfying dish, look no further than this easy Coconut rice with vegetables recipe. Originating from Southeast Asia, Coconut rice has captured the hearts and palates of food enthusiasts globally. Its creamy, slightly sweet taste paired with an array of vibrant vegetables makes it a standout option for any meal, whether it’s a quick weeknight dinner or an elegant gathering. This homemade Coconut rice with vegetables from scratch not only pairs excellently with various main dishes but also shines as a vegan delight on its own. You’ll love the harmonious blend of texture and flavor, making it a fantastic option for those seeking healthy and delicious meals that can be prepared easily.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serving Size: 4 servings

Ingredients

For the Coconut Rice:

• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth or water
• 1 tsp salt
• 1 tsp sugar (optional)

For the Vegetables:

• 1 medium carrot, diced
• 1 bell pepper (red or yellow), diced
• 1 cup green peas (fresh or frozen)
• 1 zucchini, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp vegetable oil (or coconut oil for extra flavor)
• 1 tbsp fresh lime juice
• Fresh cilantro, chopped (for garnish)

Substitutions:

• For a dairy-free option, ensure the vegetable broth is also dairy-free.
• Use almond or cashew milk instead of coconut milk for a lighter flavor.
• Feel free to substitute your favorite vegetables; broccoli, corn, or green beans work wonderfully.

Equipment List

• Medium saucepan with a lid
• Large skillet or wok
• Wooden spoon or spatula
• Measuring cups and spoons
• Chopping board and knife

Step-by-Step Instructions

1. Rinse the Rice: Begin by rinsing 1 cup of jasmine rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice. Drain well.
2. Cook the Coconut Rice: In a medium saucepan, combine the rinsed rice, 1 can of coconut milk, 1 cup of vegetable broth (or water), 1 tsp salt, and 1 tsp sugar if desired. Stir gently to combine.
3. Bring to a Boil: Place the saucepan over high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15-20 minutes until the rice is tender and all the liquid is absorbed.
4. Sauté the Vegetables: While the rice is cooking, heat 2 tbsp of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
5. Add the Veggies: Toss in the diced carrots, bell pepper, zucchini, and green peas to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender yet crisp. The vibrant colors will create an inviting aroma!
6. Combine with Soy Sauce: Pour in 2 tbsp of soy sauce and 1 tbsp of fresh lime juice over the sautéed vegetables. Stir to coat and allow the flavors to meld for another 2-3 minutes.
7. Fluff the Rice: After the rice has cooked, remove it from heat. Let it sit, covered, for 5 minutes. Fluff the rice gently with a fork, allowing the coconut aroma to envelop your kitchen.
8. Bring It All Together: Gently fold the sautéed vegetables into the coconut rice until evenly combined. The beautiful colors of the vegetables will enhance the creamy white of the rice.
9. Serve and Garnish: Serve the Coconut rice with vegetables warm, garnished with chopped cilantro for an extra pop of flavor and color. Enjoy your delicious homemade meal!

Special Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave with a splash of water to prevent drying out.
• Make Ahead: You can prepare the rice and vegetables separately and combine them just before serving. This dish also makes a great lunch option!
• Troubleshooting: If the sauce becomes too thick, add a tablespoon of water or broth to achieve your desired consistency, stirring until smooth.

Variations and Customizations

• Gluten-Free: Ensure the soy sauce is gluten-free or use tamari as a suitable alternative.
• Low-Carb: Substitute rice with cauliflower rice for a low-carb version while maintaining delicious flavor.
• Add Protein: Include chickpeas or tofu for additional protein, making this meal even more satisfying.

Nutritional Information (Optional)

Estimated per serving:

• Calories: 320
• Protein: 6g
• Fat: 15g
• Carbohydrates: 42g
• Fiber: 5g

Engaging Visual Details

As you prepare this Coconut rice with vegetables, the transformation will captivate your senses. Picture fluffy, white coconut rice being infused with a creamy texture and sweet aroma. The colorful vegetables will burst with vibrancy, showcasing their bright greens, oranges, and yellows. When serving, imagine the rice mounding upon the plate, adorned with fresh cilantro that adds a touch of freshness and color. A possible video tutorial could demonstrate the cooking process, while step-by-step images could enrich the visual appeal of each stage, enhancing engagement.

Conclusion

Now that you’ve discovered how to make this scrumptious vegan Coconut rice with vegetables, it’s time to savor every delightful bite. This dish not only brings a tropical twist to your table but also caters to various dietary needs. We encourage you to try this recipe and experience the joy of cooking from scratch. Leave a comment below if you tried this recipe! Share your version on Instagram and tag us with MyDeliciousDish. Happy cooking!