© 2016 by MaryRuth Organics LLC

Coconut Cilantro Plantain Rice Risotto

January 28, 2016


Plantain Rice is one of those incredible things that not many people talk about! Plantain Rice comes from taking GREEN Plantains and passing them through the SHREDDER ATTACHMENT of your food processor! I have to admit until I started making this plantain rice I had NEVER used the shredder attachment of my food processor before.


The story goes as follows: I own a food processor from the year 2014 which cost about $90 because I used a coupon. At that time, I was not into cooking at all and so I actually threw out the shredder attachment for my food processor and the instruction booklet thinking - my kitchen in my apartment at that time was very small and I thought to myself I don't have space for these extra "attachments" and I will never use them....BIG MISTAKE! So when I had the idea this month to start making plantain rice I was using a handheld grater in my kitchen that people usually use for cheese to shred the plantains ... after making about 10 batches of Risotto this way (my hand and arm was getting very tired from the handheld grater) I called my mom who also lives in Manhattan and asked her to bring over her food processor she owns from 1979 - the year she and my Dad got married - and she STILL has her shredder attachment! The only problem was she also didn't have the instruction booklet and so I ended up calling the 1800 number for the food processor place and they explained how to use the shredder attachment and it is actually VERY VERY VERY EASY TO USE! So that being said ... I am so thrilled to announce that if you are able to use your shredder attachment on your food processor then the sky is the limit for you with the plantain rice. Here is a picture just to make it clear which attachment you will need to make this absolutely delicious creamy plantain rice risotto. 

The coconut cilantro plantain rice risotto is my absolute favorite thing I have eaten all month!

In terms of food combining, this is a perfect "carb meal" that digests in 2 to 4 hours. In terms of Paleo, this is both a standard Paleo Recipe AND an "Auto-immune Paleo" (AIP) recipe that will not cause inflammation in the body. Plantains digest as carbs and in this recipe when combined with the coconut milk they become creamy like real risotto ...I could eat this all week long! 


Prep Time: 10 minutes

Cook Time: 20 minutes or less 

Ready In: 30 minutes

Serves: 4 servings




3 green plantains, peeled and chopped


1 tablespoon of extra-virgin olive oil


1/3 cup finely diced white onion


2 teaspoons of shredded or minced fresh ginger


1 cup of Chicken Bone Broth OR Filtered/Bottled Water (Note: if using chicken bone broth it needs to be homemade with just sea salt and apple cider vinegar - no vegetables in the broth and also NO broth from a box ... it is better tasting to just use filtered water instead. I use both homemade kosher chicken bone broth or the filtered water depending on what I have available and they both taste good!) 


1 lime/using the grated zest of the lime


1 tablespoon of fresh lime juice


1/3 cup of toasted shredded coconut


1 or 2 cups of full fat canned coconut milk (depending on how creamy you like your risotto!)


1/4 cup of chopped cilantro


3/4 teaspoon of pink sea salt (add more to taste if needed)


Method For Plantain Rice:


1) Preheat the oven to 350 degrees F.  Line a single layer baking sheet with parchment paper and set aside.  You will use the oven to toast the coconut later on.


2) Peel all 3 green plantains and cut them each in half. Take all 9 pieces of the plantains and run them, one at a time, through the SHREDDER ATTACHMENT of your food processor.


3) Heat the olive oil in a large skillet over medium heat.  Add the onions and fresh ginger and saute for 4 minutes.


4) Add the shredded plantains and lime zest and 1/2 cup of either the chicken bone broth OR the filtered water and heat on medium-high heat for 4 minutes stirring constantly. 


5) Add 1 tablespoon of lime juice and the other 1/2 cup of chicken broth or filtered water and continue to heat on medium-high heat for an additional 4 minutes stirring constantly.


6) At this point you can put the shredded coconut on the baking sheet and into the oven. Toast the coconut for 5 to 7 minutes until golden brown. Remove from oven and set aside.


7) Add 1 to 2 cups of full fat canned coconut milk. Start slowly and keep adding and stirring the coconut milk. If you want a lighter risotto use about 1 cup. If you want a really creamy risotto use up to 2 cups of the coconut milk. Keep stirring the plantain rice and coconut milk until almost all of the coconut milk has been absorbed and the dish resembles the consistency you personally like for your risotto! This can take between 4 minutes and 8 minutes for you to achieve. 


8) Finally, remove your plantain rice from the stove and stir in the cilantro, toasted coconut, and sea salt. Adding more salt as needed to taste!




*Cooked, Arranged, and photographed by MaryRuth.




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