Coconut Rice

July 18, 2013

© 2013 REMCooks.com

By Coach Maria – Salus Nutritionist & Food Expert

A simple dish that goes well with a variety of entrees, coconut rice is reminiscent of Caribbean cuisine.

The toasted coconut flakes gives this a nutty flavor and crunchy texture that would compliment any meal.

serves 4-6

1 c coconut milk
1/2 c lightly toasted, unsweetened shredded coconut
1 tsp honey (not required)
sea salt to taste
1 c jasmine rice, rinsed in several changes of cool water
3/4 c water

Spread the unsweetened coconut flakes on a baking sheet and toast lightly in the oven for about 5-7 minutes (watch carefully!) – 350 degrees – allow to cool.
Add coconut milk and water in a saucepan, bring to a boil and add sea salt, honey and rice, stirring continually until you have a slow simmer.
Cover and simmer on low heat for 15 minutes (do not remove cover, let the simmering do it’s thing).
Remove from heat and allow rice to rest for another 15 minutes without raising lid!

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