Coconut Jasmine Rice

Courtney has been requesting General Tso’s Chicken. I think the version she was actually requesting was the one in the Walmart Deli, but I was hoping for something homemade, that was a bit lighter. I searched around and found Martha Stewart’s Lighter General Tso’s Chicken and we decided to try that.

When thinking about a side dish, I was going to make a plain batch of brown or white rice. Nothing fancy. But when checking out the December issue of Cooking Light magazine, I happened to come across a recipe for Coconut Jasmine Rice (page 86). David LOVES coconut (I think I’ve mentioned that before), so I figured he would pretty much love me if I gave this a shot.

I gotta say that this stuff is heavenly! It’s a bit sweet and you can definitely taste the coconut. I think it complimented the spiciness of the General Tso’s Chicken really well. I didn’t tell any of the kids how it was made (they didn’t ask either) and sure enough, they loved it too.

Best part? While I was cooking the Lighter General Tso’s Chicken, David did the rice. Yep, you read right. I had a helper in the kitchen – and one who totally rocked the rice.

Coconut Jasmine Rice
Nutrition Information
  • Serving size: 4
  • 1 cup jasmine rice, uncooked
  • 1¼ cups water
  • ½ cup light coconut milk
  • ¼ teaspoon salt
  • ¼ cup Italian parsley, chopped*
  1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover and reduce heat to low; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Gently stir in parsley.

Adapted from Cooking Light magazine, December 2010

Weight Watchers PointsPlus per serving: 5 pts

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