Coconut-Scented Rice with Almonds

Preparation

1. Step 1

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

   Step 2

   Stir in the rice. Return to a boil, about 1 minute. Reduce the heat and simmer, covered, for 5 to 6 minutes, or until the liquid is absorbed.

   Step 3

   Meanwhile, in a small skillet, dry-roast the almonds over medium heat for about 4 minutes, or until just fragrant, stirring frequently. Remove from the skillet so they don’t burn. Let cool for 1 minute. 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.

   Step 4

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

2. nutrition information

   Step 5

   (Per Serving)

   Step 6

   Calories: 127

   Step 7

   Total Fat: 2.0g

   Step 8

   Saturated: 0.0g

   Step 9

   Trans: 0.0g

   Step 10

   Polyunsaturated: 0.5g

   Step 11

   Monounsaturated: 1.0g

   Step 12

   Cholesterol: 1mg

   Step 13

   Sodium: 101mg

   Step 14

   Carbohydrates: 22g

   Step 15

   Fiber: 0g

   Step 16

   Sugars: 3g

   Step 17

   Protein: 5g

   Step 18

   Dietary Exchanges

   Step 19

   1 1/2 Starch