Coconut Rice with Edamame Recipe - Allrecipes.com
  • READY IN 35 mins

Coconut Rice with Edamame

Recipe by  

"I concocted this recipe while trying to come up with creative ways to use edamame, which is one of my favorite things to eat."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread thawed edamame in a roasting pan and drizzle with sesame oil and olive oil; sprinkle with sesame seeds, chili powder, garam masala, salt, and black pepper. Toss to combine and spread out evenly.
  3. Roast edamame in the preheated oven until slightly browned in spots, about 20 minutes. Stir edamame after 10 minutes, then after 5 more minutes. Remove from oven and set aside.
  4. Place shrimp bouillon cubes, water, and lime juice in a large saucepan and bring to a boil.
  5. Stir in jasmine rice, cover saucepan, and simmer over low heat until liquid has absorbed, 15 to 20 minutes. Fluff rice with a fork.
  6. Remove from heat and stir in coconut milk, roasted edamame, and toasted coconut. Season to taste with salt and black pepper if desired.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Shrimp bouillon cubes are available in most supermarkets in my part of the country. If you can't find them, substitute chicken broth or bouillon.
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Reviews More Reviews

May 26, 2012

This was delicious! I did have to use chicken bullion, and I didn't have any coconut but those were the only changes I made. My husband suggested I make it again and add some chicken to make it a one dish meal. I will also roast twice as many edamame and save half for snacking later.

 
Apr 06, 2012

This is a really delicious recipe. One change, however. When I originally posted, I said to roast the Edamame from frozen, so if you roast from thawed or fresh, it probably won't take the full 20 minutes.

 

6 Ratings

Nov 27, 2012

This tasted amazing! I'm quite a novice in the kitchen, but this still turned out perfectly. I used chicken bullion and I ended up compulsively adding a bit more coconut milk (before even tasting it) because I love coconut milk so much.

 
May 20, 2013

This was wonderful and my six-year old son was a huge fan. I was actually searching for a way to use my leftover steamed edamame, so I didn't follow the direcs for cooking the edamame. I cooked the rice following the direcs in the recipe. I added all of the seasonings to the coconut milk and stirred, then added the steamed edamame, the coconut flakes and the coconut milk mixture to the rice. Stirred it all together and voilá! Lovely. Thanks a lot.

 

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Nutrition

  • Calories
  • 400 kcal
  • 20%
  • Carbohydrates
  • 48.5 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 4.9 g
  • 19%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 569 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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