Mint-Cilantro and Coconut Rice
Basmati rice has a naturally nutty flavor that is delicious with the herbs. This recipe can easily be doubled.
Yield: 4 cups (serving size: about 3/4 cup)
Ingredients
- 2 teaspoons olive oil
- 1 cup uncooked basmati rice
- 1/4 cup sliced green onion
- 3/4 cup fat-free, less-sodium chicken broth
- 1/4 cup light coconut milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
Preparation
Heat oil in a medium saucepan over medium-high heat. Add the rice; sauté 3 minutes. Add onion; sauté 1 minute. Add broth, milk, salt, and pepper; stir. Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in mint and cilantro; cover and let stand 5 minutes.
Nutritional Information
- Calories:
- 218 (15% from fat)
- Fat:
- 3.8g (sat 1.3g,mono 2g,poly 0.4g)
- Protein:
- 4.6g
- Carbohydrate:
- 42.1g
- Fiber:
- 0.7g
- Cholesterol:
- 0.0mg
- Iron:
- 0.4mg
- Sodium:
- 326mg
- Calcium:
- 10mg
Member Ratings and Reviews
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I was excited to try this recipe after reading so many good reviews. To my husband and I (who are avid fans of Thai and Vietnamese food) the rice was pretty bland. It wasn't bad, just not something that we would ever consider making again. We used 1 cup of coconut milk and 1/2 cup chicken broth. The bottom was brown and crunchy (which I like) and the rest of the texture was fine.08/29/09
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Thanks to the other reviewers this came out perfectly. The rice needs 1 3/4 cups liquid. I used 1 cup broth and 3/4 cup coconut milk. I served it with CL's pan seared salmon with pineapple jalapeno relish. YUM, an explosion of mixed flavors.03/09/09





