coconut rice with kale & edamame
Serves: serves 2
  • ¾ cup uncooked jasmine rice
  • 1.25 cups light coconut milk*
  • 1 tablespoon coconut oil
  • a bit of crushed up minced lemongrass
  • 2 cloves garlic, minced
  • big handful of chopped kale or other wilty greens
  • ½ cup shelled edamame (frozen works fine, thaw it before using)
  • ¼ cup scallions
  • 1-2 small thai red chiles or ¼ jalapeno, minced
  • juice & zest from 1 lime
  • 1 teaspoon sambal or sriracha
  • 2 tablespoons sliced almonds, toasted
  • 2 tablespoons coconut flakes, toasted
  • big handful of cilantro
  • salt
  1. Combine rice, coconut milk and a pinch of salt. Cook it, ideally in a rice cooker.
  2. Toast your almonds & coconut flakes (separately) in a small skillet, or in the oven just until they begin to look browned. Set aside.
  3. Once the rice is nearly done, start your veggies. In a large skillet over low heat, add oil, lemongrass, and garlic. Once it's fragrant, add the kale, edamame, scallions, chile peppers, a few good pinches of salt, and turn the heat up to medium.
  4. Cook for just a few minutes until the kale starts to wilt down. Add lime juice & zest, sambal and turn the heat off.
  5. Add the rice to the skillet and give it a good toss and toss in the cilantro. Taste and adjust.
  6. Top with toasted almonds and toasted coconut flakes and serve.
*I often use the coconut milky water leftover from making coconut cream. Although, note - if you make that, you need full fat coconut milk.
Recipe by Love and Lemons at