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Green Tea Coconut Rice

Green Tea Coconut Rice


  • 1 13.5-ounce can coconut milk
  • 2 tablespoons loose jasmine green tea
  • 1 cup basmati rice
  • 1 teaspoon kosher salt
  • 2 teaspoons extra-virgin coconut oil
  • 1 shallot, finely chopped
  • 4 small golden beets, peeled and cut into eighths
  • 3 cups finely chopped red cabbage
  • 3/4 pound asparagus, cut into 2-inch pieces
  • 1/2 cup peas
  • Freshly ground pepper


  1. Pour the coconut milk into a large measuring cup and add enough water to equal 2 cups of liquid. Transfer the mixture to a medium saucepan and bring to a simmer. Remove from heat, add tea, and steep for 7 minutes. Strain, pressing the tea leaves against the strainer, then return brewed mixture to the saucepan.
  2. Add the rice and 1/2 teaspoon salt to the saucepan and bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until rice is tender. (Add more water after 15 minutes if necessary.)
  3. Meanwhile, melt the coconut oil in a skillet over medium heat. Saute the shallot for 2 minutes or until softened. Add beets and saute for 3 minutes more. Add 1/4 cup water and continue to cook for another 2 minutes or so, stirring continually. Add cabbage, asparagus, and another 1/4 cup water and cook 3 to 4 minutes. Add peas and stir until the vegetables are cooked through, 1 to 2 minutes more. Sprinkle with the remaining 1/2 teaspoon salt and season with pepper.
  4. Add cooked rice to the skillet and toss to combine. Serve immediately.

Nutrition Information

Per serving: 417 kcal cal., 19 g fat (16.3 g sat. fat), 54 g carb., 6 g fiber, 8 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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