Coconut vegetable brown rice with honey pecans
Brown rice cooked with coconut milk and vegetables, finished with a small crunchy pecan topping.
Before you start
Serves 4. Contains tree nuts; check coconut and stock labels for personal dietary needs. Do not give honey to infants under 12 months.
Ingredients
- 200 g brown rice
- 200 ml coconut milk
- 400 ml vegetable stock, plus more if needed
- 1 carrot, diced
- 150 g frozen peas
- 40 g pecans
- 1 teaspoon honey
- 1 teaspoon oil
- Black pepper
Method
- Rinse rice if directed on the packet. Combine rice, coconut milk, stock and carrot in a saucepan. Bring to a simmer, cover and cook gently following the rice packet timing, usually about 30–40 minutes. Add hot water if it dries before the rice softens.
- Add peas for the final cooking minutes, allowing enough time to meet their packet instructions.
- Meanwhile heat oven to 170°C/340°F. Toss pecans with honey and oil, spread on a lined tray and bake about 6–10 minutes, watching closely for burning.
- When rice is tender, rest covered off heat for 5 minutes. Fluff and scatter pecans over individual servings.
- Cool spare rice quickly, ideally within one hour, and refrigerate or freeze promptly. Use refrigerated rice within 24 hours and reheat only once until steaming hot.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
More from the recipe box
Updated October 29, 2026 · Practical guidance