Rice with Coconut Cream

White Persian rice with coconut cream and coconut flakes - served with pomegranates and almonds in a festive atmosphere

  • AdditionsType
  • EasyDifficulty
  • 10 minPrep. Time
  • 8Serving/Unit


The rice
Classic Persian rice, 2 cups
Canola oil, 3 tablespoons
Salt, 1 flat teaspoon
Black pepper, 1/4 flat teaspoon
Water, 3.5 cups
Coconut cream, 1/2 cup
Coconut flakes, 1 flat tablespoon
The decorations
Pomegranate, 2 tablespoons
Sliced blanched almonds, 2 tablespoons
Dill, 1 tablespoon
Fried thin noodles, 1/2 cup


1. Fry the rice in a little oil, add the salt, black pepper, water, coconut cream and coconut flakes, bring to a boil, mix, lower the heat and cook for about 20 minutes or until ready.
2. Transfer to a serving pan in the desired form, compress tightly and wait for it to cool.
3. Turn the pan over to a serving dish and garnish with pomegranates, almonds and dill.
4. Bon appetite (:

Total time: 15-30 min

The nutritional value does not include the fried noodles. The spices in the recipe are according to personal taste. The preparation method also includes frying.

Nutritional Values Serving/Unit 100 Grams
Calories 224 cal 127 cal
Proteins 4 g 2 g
Carbohydrates 32 g 18 g
Fat 10 g 6 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Amona Boaron Recipe by Amona Boaron
Rice with Coconut Cream
Perfect luxurious rice