Yummy Coconut Rice

Need to add some pizzaz to a boring meal? Make coconut rice! It’s so yummy that it’s the star of the show, where regular rice just fades to the background. It’s the perfect rice for veggie stir fries or just as a simple side dish. And it’s vegan and gluten free!

Unexpected guests for dinner? Coconut rice adds a gourmet touch to any meal and, like our cornbread mix, it’s a quickly made side dish that can stretch a meal to feed more people, and it cooks in just 15 minutes!

I use organic jasmine rice, as it holds up to the extra stirring required while simmering in the coconut milk. The cooked rice is thick like oatmeal and very filling! The heart healthy coconut fat turns this rice dish from a simple carb to a complex carb that keeps you full for hours.

There are numerous health benefits in adding delicious coconut milk to your daily diet: improved immune function, reduced heart disease risk, improved skin and hair health, reduced appetite and increased metabolism which aids in aid weight loss. Read more about the health benefits of coconut milk.

Coconut rice recipe:

1 can (13.5oz) coconut milk (not reduced fat version, as coconut milk fat is good for you!)
3/4 cup jasmine rice, rinsed.
1/4 teaspoon salt

Empty contents of canned coconut milk into sauce pan. I use Golden Star brand canned coconut milk as it has no additives, it’s just coconut milk and water.

Bring to boil over medium high heat, stirring occasionally with a wooden spoon. Rinse rice and drain. Add to coconut milk with salt. (Make sure you add the salt as it affects the flavor). Stir to mix well.

Boil one minute then turn heat down to low. Leave lid open slightly until boiling turns to simmer, then cover tightly and simmer 15 minutes.

Stir every few minutes to prevent burning as rice thickens. When all milk is absorbed (rice will be very thick), remove pot from heat and keep covered. Serve hot.

Coconut rice recipe:

1 can (13.5oz) coconut milk (not reduced fat version, as coconut milk fat is good for you!)
3/4 cup jasmine rice
1/4 teaspoon salt

Empty contents of canned coconut milk into sauce pan. I use Golden Star brand canned coconut milk as it has no additives, it just coconut milk and water. Bring to boil over medium high heat. Rinse rice and drain. Add to coconut milk with salt. Stir to mix well.

Boil one minute then turn heat down to low. Leave lid open slightly until boiling turns to simmer, then cover tightly and simmer 15 minutes. Stir every few minutes to prevent burning as rice thickens. When all milk is absorbed (rice will be very thick), remove pot from heat and keep covered. Serve hot.

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ABOUT THE AUTHOR

Laura Bailey is a professional pastry chef, blogger and owner of Beachouse Baking Company.

Creative Commons License
This work by Laura Bailey is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.

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