Coconut-Scented Rice with Almonds

1. 1

   In a medium saucepan, bring the milk and salt to a boil over medium-high heat, about 12 minutes.

2. 2

   Stir in the rice.

3. 3

   Return to a boil, about 1 minute.

4. 4

   Reduce the heat and simmer, covered, for 5 to 6 minutes, or until the liquid is absorbed.

5. 5

   Meanwhile, in a small skillet, dry-roast the almonds over medium heat for about 4 minutes, or until just fragrant, stirring frequently.

6. 6

   Remove from the skillet so they dont burn.

7. 7

   Let cool for 1 minute.

8. 8

   Using the back of a spoon or fork, finely crush the almonds, or wrap them loosely in plastic wrap and crush with a rolling pin or the side of a glass.

9. 9

   Add the coconut extract to the rice, fluffing with a fork.

10. 10

    Stir in the almonds.

11. 11

    (Per Serving)

12. 12

    Calories: 127

13. 13

    Total Fat: 2.0g

14. 14

    Saturated: 0.0g

15. 15

    Trans: 0.0g

16. 16

    Polyunsaturated: 0.5g

17. 17

    Monounsaturated: 1.0g

18. 18

    Cholesterol: 1mg

19. 19

    Sodium: 101mg

20. 20

    Carbohydrates: 22g

21. 21

    Fiber: 0g

22. 22

    Sugars: 3g

23. 23

    Protein: 5g

24. 24

    Dietary Exchanges

25. 25

    1 1/2 Starch

* Per serving · 4 servings · Values may vary.

No additional tips available.