Description
This Sautéed Rice with Coconut Oil recipe transforms plain white rice into a nutty, aromatic dish by sautéing the grains in coconut oil before boiling. The result is flavorful, fluffy rice with a golden, slightly crisp texture.
Ingredients
- 1 cup uncooked medium-grain white rice
- 2 tablespoons coconut oil
- 2 cups cold water
Instructions
- Place a 3- to 4-quart saucepan over medium-high heat and melt the coconut oil.
- Add the rice and shake the pan to coat every grain with oil.
- Stir continuously for about 2 minutes, until the rice is golden and about half the grains are lightly browned.
- Carefully pour in the water and cover the pot.
- Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Turn off the heat and let the rice rest, covered, for 10 minutes before serving.
Notes
- Use vegetable or chicken stock instead of water for extra flavor.
- Add minced garlic or onions while sautéing for an aromatic twist.
- Garnish with herbs, toasted nuts, or cooked mushrooms for added depth.
- Stir constantly while sautéing to avoid burning the rice.
- Leftovers reheat well with a splash of water and gentle steam.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 0g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
