Coconut Rice
This recipe brought me so much ease in 2020. I found myself back home, & cooking for my family of 6 (myself, parents, 3 brothers). While I love eating healthier meals, full of nutrients, getting teenage boys to do the same can be difficult. I decided to sneak in the healthy fat! This coconut rice was a staple for us through my 8 months of being the family chef.
This rice is great because it is great to make for a big family, or for multiple meals. There are endless types of bowls & combos you can put with this rice. The addition of the coconut milk adds great healthy fat, & is full of vitamins & minerals. Plus, the longer rice sits in the fridge, the more resistant the starch becomes & that can be great for digestion & preventing the normal insulin spike we get from carb-y foods. If you’re worried about this being super sweet & a full bodied coconut flavor, don’t worry, its a light taste!
Ingredients:
1 can (13.5oz) full fat organic coconut milk
2 cups of gluten free Jasmine rice
1 1/2 cup of water
1/2 tsp of salt
Instructions:
Rinse the rice in a sieve under some cold water.
Add the milk, water & salt to a pot over medium heat & bring to a boil. Add the rice, & bring to a simmer.
Cover & reduce heat to low. Cook until water is absorbed (15-20 minutes). Rice will be ready to fluff & serve.
What to eat with the rice:
Lime & Cilantro shrimp
Lemon Garlic Chicken breast
Sautéed veggies with coconut aminos: mushrooms, onion, bell pepper, book choy
Pictured Below: Miso salmon, & day old rice sautéed with spinach.
