Coconut extract gives a hint of flavor to rice cooked in fat-free milk with the crunch of almonds. If you are allergic to nuts, the easy recipe is still delicious without the almonds. It is a fast and low-fat side dish.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 2 cups fat-free milk
- 1/4 teaspoon salt
- 2 cups uncooked instant rice
- 1 ounce sliced almonds (1/4 to 1/3 cup)
- 1/2 teaspoon coconut extract
Preparation:
In medium saucepan, bring milk and salt to a boil over medium-high heat, about 3 minutes. Stir in rice. Return to a boil, about 1 minute. Reduce heat and simmer, covered, for 5 to 6 minutes, or until liquid is absorbed.
Meanwhile, heat a large nonstick skillet over medium heat. Dry-roast almonds until golden brown and fragrant, 1 to 5 minutes, stirring frequently. Transfer to a small plate and let cool for 1 minute. Using back of a spoon or fork, finely crush almonds. Or put almonds in a plastic bag and crush.
Add coconut extract to rice, fluff with a fork, and stir in almonds.
Yield: 4 to 6 servings
Recipe Source: American Heart Association Meals in Minutes (Clarkson Potter/Publishers)
Reprinted with permission.
Meanwhile, heat a large nonstick skillet over medium heat. Dry-roast almonds until golden brown and fragrant, 1 to 5 minutes, stirring frequently. Transfer to a small plate and let cool for 1 minute. Using back of a spoon or fork, finely crush almonds. Or put almonds in a plastic bag and crush.
Add coconut extract to rice, fluff with a fork, and stir in almonds.
Yield: 4 to 6 servings
Recipe Source: American Heart Association Meals in Minutes (Clarkson Potter/Publishers)
Reprinted with permission.
