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On the Menu: Coconut Rice

Our third dish from our Sunday Suppers dinner is one I’ve become quite addicted to making. This rice is scrumptious. I can eat it with a meal or on its own for lunch. The medley of ingredients Susan of Peas and Love has put together makes this rice unique (and colorful with the pistachios). At the end of our meal there was a small helping left and I immediately called dibs. Pair it with salmon, chicken or beef and it’ll be a hit with your family.

Coconut Rice



1 cup mix of Brown Rice and Wild Rice

1 cup Coconut Milk

1/2 cup Water

2 Tbsp Olive Oil

1 Garlic clove, minced

1/2 cup Pistachios, crushed

1 Tbsp Chives, chopped



In a rice cooker, bring all ingredients together (except pistachios and chives) and cook until done (about 30 minutes). Once rice is fully cooked, transfer to a serving platter, and sprinkle over the pistachios and chives to top. Serve as a side with fish, or mix in with greens to make a grain salad!

Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming


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