Delicious fluffy sweet rice, creamy coconut milk with undertones of cilantro and lime couples with the hearty texture of sprouted chickpeas (see basic sprouting directions in FAQ section) make the perfect side dish to pair with a Thai curry or vegetable stir-fry. Create a standalone dinner when a portion of sautéed tofu is tossed in.
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Why this recipe works?
- This quick and easy coconut cilantro rice recipe with several variations required very little prep time and takes boring white rice to an amazing level.
- Sprouted chickpeas adds an extra protein power punch to this flavorful dish.
Ingredients
- White rice of choice (any rice will do, including brown)
- Sprouted Chickpeas or substitute 1-2 cans of chickpeas
- Coconut milk: rich creamy substance extracted from the flesh of the mature coconut. It has a sweet floral, nutty flavor which add an interesting dimension to dishes. Often associated with Thai and Southeast Asian cuisine.
- Water (veggie/chicken stock) any stock you prefer for cooking rice
- Unsweetened coconut: make sure you use unsweetened
- Sugar: you can use white cane sugar, brown sugar, raw (turbinado)
- Lime zest: the bright green peel of the lime
- Cilantro: cilantro is the leaf part of the coriander plant.
- Scallions: sweet white onion can be substituted if needed
- Almonds
How to make this recipe
- Using a rice cooker place rice, coconut milk, water, ½ cup unsweetened coconut and sugar into unit. Set on white rice dial (if using brown rice use appropriate setting) and begin cooking.
2. While rice is cooking fine chop cilantro, then set aside.
3. Thinly slice scallions and zest one whole lime
4. Then, toast almond slivers. Place a small sauce pan on a medium-high heat burner. Once pan is hot toss almonds in pan and turn continuously until they appear golden brown. This will happen fast, so be careful not to burn them. Remove from pan immediately so they stop cooking. This should only take 1-2 minutes.
5. Now, repeat the same process with the remaining coconut. Once browned remove from pan.
6. Approximately 5 minutes from finish add chopped cilantro, lime zest and scallions to rice cooker. Toss well. Once finished transfer rice mixture to serving bowl, top with toasted almonds and coconut and serve immediately.
Variations:
Optional Garnish: crystallized ginger (finely chopped) or any toasted nut of choice makes a great topping, as do seeds such as sunflower and pumpkin.
Add sautéed tofu to make this recipe a full meal.
FAQ and expert tips
Are scallions and green onions the same thing?
Yes, scallions and green onion are the same vegetable.
What is coconut milk?
Coconut milk is a rich creamy substance extracted from the flesh of the mature coconut. It has a sweet floral, nutty flavor which add an interesting dimension to dishes. Often associated with Thai and Southest Asian cuisine.
How do you sprout chickpeas?
- Rinse ½ cup of beans/remove any debris (should make about 2 cups sprouted)
2. Soak: Place beans in Mason jar/similar container and cover with several cups of water and soak for about 6-8 hours.
3. Drain: all water and rinse 2 times daily/ keep beans dry as possible between rinses.
4. Invert: jar over a bowl at an angle to allow for drainage and air circulation (store out of direct sunlight).
5. Harvest: when tiny tales appear between days 3-5. Store in frig for up to 1 week.
Looking for other health and delicious rice recipes
coconut cilantro rice with sprouted chickpeas and toasted almonds
Equipment
- rice cooker
Ingredients
- 1 cup white rice dry, any type of rice will work
- ½ cup dry chickpeas substitute 1-2 cans of chickpeas if not sprouting
- 1 13.5 oz can coconut milk
- ½ cup water veggie stock can substitute
- 1 cup unsweetened coconut shredded, divided ½cooking ½topping
- 1 tsp sugar
- 1 tsp lime zest
- 1 bunch cilantro fine chopped
- 1 small bunch scallions thin chopped
- ½ cup almonds slivered and toasted
Instructions
- Using a rice cooker place rice, coconut milk, water, ½cup unsweetened coconut and sugar into unit. Set on white rice dial (if using brown rice use appropriate setting) and begin cooking.
- While rice is cooking fine chop cilantro, then set aside.
- Thinly slice scallions and zest one whole lime
- Then, toast almond slivers. Place a small saucepan on a medium-high heat burner. Once pan is hot toss almonds in pan and turn continuously until they appear golden brown. This will happen fast, so be careful not to burn them. Remove from pan immediately so they stop cooking. This should only take 1-2 minutes.
- Now, repeat the same process with the remaining coconut. Once browned remove from pan.
- Approximately 5 minutes from finish add chickpeas, chopped cilantro,lime zest and scallions to rice cooker. Toss well. Once finished transfer rice mixture to serving bowl, top with toasted almonds and coconut and serve immediately.
susan anderson
This recipe was so easy to make and delicious. I will be making this again. I love the addition of chickpeas. I would have never thought of adding them!
Julie
I am so happy to hear you enjoyed my recipe!
Julie
Thank you Sara! I so love chickpeas. I can’t get enough. I hope you enjoy the other flavors as well.