Baked Brown Rice with Sweet Potato and Coconut Milk

We eat brown rice once or twice a week. I always try to spice up the rice and add different ingredients. On this day I added sweet potatoes and coconut milk. It turned out to be one of the best brown rice dishes, we’ve ever had. If you love sweet potatoes then I would highly recommend this rice for you. I added some chillies so it had a subtle sweet and spicy taste. I wish you a very exciting long weekend. 

Heat the olive oil in a large pan (skillet) over medium high heat and add the onions and chilli. Sauté the onions until translucent.

Add the curry powder or paprika (and turmeric if using)

and cook for 2 minutes.

Add the sweet potatoes cook for about 1 minute.

Finally add the rice and stir and fry for one minute. Season with salt.

Transfer into a (9 x 13 inch) pyrex dish while still hot and add the boiling water and coconut milk. Stir to combine then cover tightly with aluminium foil. Bake on the middle rack of the oven for 1 hour. Remove cover, add the cilantro (coriander) and fluff the rice with a fork.

Serve.

Baked Brown Rice with Sweet Potato and Coconut Milk

Preparation time: 15 minutes; Cooking time: 1 hour; Serves: 4-6

Ingredients

  • 4 tablespoons butter or olive oil
  • 1 large onion chopped
  • ½ -1 teaspoon red chilli flakes or finely diced chillies to your taste
  • 1 medium sweet potato peeled and diced into small cubes
  • 1 teaspoon curry powder or paprika pepper
  • ½ teaspoon turmeric (optional)
  • 2 cups (400g) brown rice, washed until water runs clear, then drained
  • 1 x 400ml can coconut milk
  • cups (660ml) boiling water
  • Salt to taste
  • A handful of coriander (cilantro), finely chopped (or chives or spring onions).

Instructions

  1. Preheat the oven to 375°F (190°C) ten minutes before using.
  2. Heat the olive oil in a large pan (skillet) over medium high heat and add the onions. Sauté the onions until translucent. (While the onions are cooking, mix the water and coconut milk and bring to the boil, on the side.)
  3. Add the curry powder or paprika to the onions (and turmeric if using) and cook for 2 minutes.
  4. Add the sweet potatoes cook for 1 minute.
  5. Finally add the rice and stir and fry for one minute. Season with salt.Transfer into a (9 x 13 inch) pyrex dish while still hot and add the boiling water and coconut milk. Stir to combine then cover tightly with aluminium foil. Bake on the middle rack of the oven for 1 hour.
  6. Remove cover, add the cilantro (coriander) and fluff the rice with a fork. Serve.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

12 thoughts

    1. Hi Kat,
      I don’t usually bake white rice because it cooks so easily on the stove top. However, I prefer the texture and taste of baked brown rice and you can vary the dish using so many different ingredients. Have a nice day and happy cooking!
      Liz

  1. I like that! I’m envisioning the taste, with the coconut, it has to be very tasty and savoury sweet? Sweet potatoes work in so many ways don’t they? I love that. One of the things I’ve never liked is the time it takes to cook brown rice quickly, however, I never ever cook instant rice, I’m more into Jasmine than anything, but I can see where the texture and taste of brown rice would be enhanced by the coconut milk! Just may have to try this one Liz! Thanks for posting.

    1. I don’t like cooking brown rice over the stove stop. But the oven does wonders and once it goes in there I set the timer and forget about it until it’s ready to fluff and serve. I always roast some chicken on the side, so I can make good use of the oven. Have a great day, Sandy.

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