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Emeril’s Coconut And Macadamia Nut Rice

Emeril’s Coconut And Macadamia Nut Rice

  • Yield: 6 cups


  • 2 cups jasmine rice
  • 1 1/2 cups coconut milk
  • 1 1/2 cups chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 to 4 bunches scallions, sliced thinly on a bias
  • 1 cup chopped macadamia nuts


  • In a medium saucepan, combine jasmine rice with coconut milk, chicken stock, salt, and pepper. Bring to a boil, reduce heat to a simmer, cover, and cook for 20 minutes. Remove from heat and let sit, undisturbed, for 5 minutes. Add the scallions, and fluff the rice with a fork. Garnish with chopped macadamia nuts, and serve immediately.