Coconut Rice

Name: Coconut Rice
Ingredients: 1 bouillon cube with 1 cup water or 1 cup vegetable or chicken broth; 1 bouillon cube with 1 cup water or 1 cup vegetable or chicken broth; 1 bouillon cube with 1 cup water or 1 cup vegetable or chicken broth; 1 bouillon cube with 1 cup water or 1 cup vegetable or chicken broth; 1 (14-ounce) can regular or light coconut milk; 1 (14-ounce) can regular or light coconut milk; 1 ½ cups long-grain jasmine or basmati rice; 1 ½ cups long-grain jasmine or basmati rice; 1 tablespoon chopped fresh or 1 teaspoon dried cilantro

Preparation info

4
Servings; WPS = 6.25 oz . (Using Bouillon Cube)

Difficulty
Easy

Appears in

The Campfire Foodie Cookbook

By Julia Rutland

Published 2017

About

Take this recipe into main-dish territory by stirring in shredded chicken or sliced steak and some chopped cooked vegetables after the rice cooks. A dollop of sriracha sauce adds a punch of flavor.

Ingredients

1 bouillon cube with 1 cup water or 1 cup vegetable<

Side dish
Gluten-free

Method

At Campsite

Reconstitute bouillon cube in 1 cup water, if necessary.

Combine broth and coconut milk in a saucepan. Bring to a boil; stir in rice. Reduce heat and cover. Cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let stand 5 minutes. Stir in cilantro.