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Chef with red wine glass


Serves 4.


1 cup white rice
1 cup coconut milk (may not use all)
2 tablespoons mustard seed
1/4 cup toasted flaked coconut*
1 teaspoon seasoned salt

Cooking Directions

Cook rice according to package directions, substituting coconut milk for half of water for cooking.

Stir in mustard seed, toasted flaked coconut and seasoned salt.

* To toast coconut flakes, spread on baking sheet and bake until lightly toasted, stirring often, about 3 to 5 minutes. Cool completely.

Serving Suggestions

This slightly sweet-flavored side dish goes well with Curry Barbecued Pork Ribs or Thai Pork Chops.

Nutrition Facts
Calories 343 calories; Protein 6 grams; Fat 15 grams; Sodium 250 milligrams; Cholesterol 0 milligrams; Saturated Fat 12 grams; Carbohydrates 46 grams; Fiber 2 grams
Recipe courtesy of National Pork Board.   For more information about The Other White Meat, visit

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