Coconut-Papaya Rice

Coconut-Papaya Rice

Creamy and fragrant, this mouthwatering rice dish makes a good savory side or a sweet breakfast or dessert treat!

Prep Time

05

Minutes

Total Time

37

Minutes

Makes

6

servings

1
cup uncooked regular long-grain rice
1/4
cup water
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
1/8
teaspoon ground nutmeg
1
can (14 ounces) coconut milk (not cream of coconut)
1
ripe papaya, peeled, seeded and chopped (1 pound)
  1. Heat all ingredients except papaya to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 19 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes.
  2. Mash half of the papaya. Reserve 2 tablespoons chopped papaya. Stir mashed papaya and remaining chopped papaya into rice. Heat, stirring occasionally, until mixture is hot. Sprinkle with reserved papaya and, if desired, additional cinnamon.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you’re in the mood to experiment, go ahead and replace the papaya with an equal amount of chopped mango.
Success
How do you know when a papaya is ripe? When its smooth, unblemished skin is at least half yellow and feels slightly soft when pressed, go for it!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 265
    • (Calories from Fat 110 ),
  • Total Fat 12 g
    • (Saturated Fat 11 g,),
  • Cholesterol 0mg;
  • Sodium 135 mg;
  • Total Carbohydrate 37 g
    • (Dietary Fiber 3 g,
  • Protein 5 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1 Fruit;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.