Coconut-Scented Rice with Almonds


Kathleen MacLeo

Coconut-Scented Rice with Almonds

2 cups fat-free milk
1/4 teaspoon salt 2 cups uncooked instant rice 1 ounce sliced almonds (1/4 to 1/3 cup)
2/2 teaspoon coconut extract

In medium saucepan, bring milk and salt to a boil over medium-high heat, about 12 minutes. Stir in
rice; return to a boil, about 1 minute. Reduce heat and simmer, covered, for 5-6 minutes, or until
liquid is absorbed.

Meanwhile, heat a large nonstick skillet over medium heat. Dry-roast almonds until golden brown and
fragrant, 1-5 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
extract to rice, fluff with a fork, and stir in almonds.

Yield: 4-6 servings

Credits From: American Heart Association Meals in Minutes by (Clarkson Potter/Publishers)

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