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Coconut-Papaya Rice

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Coconut-Papaya Rice
  • Prep 5 min
  • Total 37 min
  • Servings 6
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Creamy and fragrant, this mouthwatering rice dish makes a good savory side or a sweet breakfast or dessert treat!
By Betty Crocker Kitchens
Updated Sep 24, 2015

Ingredients

  • 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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you’re in the mood to experiment, go ahead and replace the papaya with an equal amount of chopped mango.
  • tip 2
    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

265 Calories, 12 g Total Fat, 5 g Protein, 37 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
265
Calories from Fat
110
Total Fat
12 g
Saturated Fat
11 g
Cholesterol
0mg
Sodium
135 mg
Potassium
230 mg
Total Carbohydrate
37 g
Dietary Fiber
3 g
Protein
5 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
26%
26%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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