Side Dishes ›

Vegetable Rice Pan with Coconut Milk

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 1 cup brown rice
  • 2 cup water
  • 4 carrot (s)
  • 2 bell peppers, yellow and green
  • 1 zucchini
  • 2 cloves garlic)
  • salt and pepper
  • curry
  • chives
  • 0.5 can ½ coconut milk
  • oil
Vegetable Rice Pan with Coconut Milk
Vegetable Rice Pan with Coconut Milk

Instructions

  1. Cook 1 cup of rice with 2 cups of water, salt and curry in a saucepan until cooked.
  2. Peel the carrots and cut into small cubes with the zucchini and paprika. Finely dice the garlic.
  3. Heat the oil in a wok. Sauté the garlic and vegetables in it, season with salt and pepper. Deglaze with coconut milk and simmer for 10-15 minutes. Then season again and add the chives.
  4. Serve the rice with the vegetables.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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