Coconut Rice with Sugar Snap Peas
A creamy and tangy coconut rice served with fresh sugar snap peas and cilantro. Perfect for a Thai-inspired meal or a refreshing lunch.
Equipment
- Saucepan or pot with tight-fitting lid
- Measuring cups
- Measuring spoons
- Wooden spoon
- Sharp knife
Ingredients
- 1 can 14 ounces, or 414 ml full-fat coconut milk
- 14 ounces 414 ml water
- 2 cups 360 g uncooked sushi rice
- 3 tablespoons 45 ml lime juice
- ½ teaspoon salt
- ½ cup 8 g fresh cilantro leaves
- 6 ounces 170 g raw sugar snap peas, cut in half
Instructions
- Add the coconut milk, water, and uncooked rice to a saucepan and bring to a boil.
- Immediately reduce the heat to low, cover, and simmer for 20 minutes until most of the moisture is absorbed.
- Remove from heat, uncover, and stir in the lime juice, salt, and cilantro.
- Fold in the raw sugar snap peas.
- Serve warm or chilled.
Notes & Wine Advice
Wine advice:
Pair with a crisp white wine, such as Sauvignon Blanc, to complement the coconut and lime flavors.
Pair with a crisp white wine, such as Sauvignon Blanc, to complement the coconut and lime flavors.
Nutrition values
Calories: 290 kcal | Carbohydrates: 44 g | Protein: 4 g | Fat: 12 g | Sugar: 2 g