Jasmine Rice with Coconut & Cherries Recipe

4.5 5 5
Jasmine Rice with Coconut & Cherries Recipe
Jasmine Rice with Coconut & Cherries Recipe photo by Taste of Home
Publisher Photo

Jasmine Rice with Coconut & Cherries Recipe

Read Reviews
4.5 5 5
Publisher Photo
Our favorite rice deserves a bit of color and sweetness. We add cherries, peanuts, orange peel and coconut. That does the trick. —Joy Zacharia, Clearwater, Florida
Recommended: Your March Meal Plan
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + standing
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + standing

Ingredients

  • 2-1/2 cups water
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1-1/2 cups uncooked jasmine rice
  • 1/3 cup dried cherries
  • 1/4 cup chopped salted peanuts
  • 1 teaspoon grated orange peel
  • 1/4 cup sweetened shredded coconut, toasted

Directions

In a large saucepan, bring water, oil and salt to a boil. Stir in rice; return to a boil, stirring once. Reduce heat; simmer, covered, 15-17 minutes or until water is absorbed.
Stir in cherries, peanuts and orange peel; let stand, covered, 10 minutes. Sprinkle with coconut. Yield: 4 servings.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Jasmine Rice with Coconut & Cherries in Taste of Home February/March 2015, p66

Nutritional Facts

1 cup: 411 calories, 10g fat (3g saturated fat), 0 cholesterol, 498mg sodium, 71g carbohydrate (10g sugars, 3g fiber), 7g protein.

  • 2-1/2 cups water
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1-1/2 cups uncooked jasmine rice
  • 1/3 cup dried cherries
  • 1/4 cup chopped salted peanuts
  • 1 teaspoon grated orange peel
  • 1/4 cup sweetened shredded coconut, toasted
  1. In a large saucepan, bring water, oil and salt to a boil. Stir in rice; return to a boil, stirring once. Reduce heat; simmer, covered, 15-17 minutes or until water is absorbed.
  2. Stir in cherries, peanuts and orange peel; let stand, covered, 10 minutes. Sprinkle with coconut. Yield: 4 servings.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Jasmine Rice with Coconut & Cherries in Taste of Home February/March 2015, p66

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forJasmine Rice with Coconut & Cherries

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jillknit User ID: 902626 252723
Reviewed Aug. 15, 2016

"Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm....Can anyone give me some ideas as to what they served this with?"

MY REVIEW
annrms User ID: 2649709 223933
Reviewed Apr. 1, 2015

"Wonderful recipe. I used leftover brown rice, and switched out the peanuts for cashews. Enjoyed the taste of the toasted coconut. Will definitely make this again."

MY REVIEW
pstone3504 User ID: 1422111 222274
Reviewed Mar. 7, 2015

"This is the be rice dish ever! I changed a couple things because I forgot to buy peanuts, but when I pulled my cocoanut out of the freezer, it had a half bag of macadamia nuts inside. I toasted the macadamiss with the coconuts and added at tha end. I increased the. Grated Orange peel to about a tablespoon and added a half teaspoon of cayenne pepper.. I used Basmati rice instead of jasmine . Great recipe!"

MY REVIEW
kimspacc User ID: 1340117 220429
Reviewed Feb. 13, 2015

"I made this with a blend of brown and white rice. It was very good."

MY REVIEW
LindaEC User ID: 5991685 220307
Reviewed Feb. 11, 2015

"Since I don't like toasted coconut, I used a can of coconut milk plus enough water to make 2 1/2 cups of liquid and made it in the rice cooker. Added the cherries once the rice was done; my SO sprinkled coconut flakes on his. Smells heavenly and tastes great too!"

Loading Image