1 1/2 cups brown jasmine or basmati rice
1 can coconut milk
4 T coconut cream
2 cups water
1/2 t salt
1 T coconut oil, or similar
1. Use a regular-sized pot with a tight fitting lid. Rub pot with oil. Add all ingredients and bring to a boil over medium-high heat, stirring regularly.
2. Lower the temperature to a low simmer, cover, and cook for 45 - 60 minutes, or until liquid is absorbed. Once liquid is absorbed, turn off heat but do not remove pot; allow rice to sit on burner, covered, for 5-10 minutes. Fluff with a fork and serve.
3. Toast 2 T sweetened coconut flakes in a skillet, if desired, to top rice with. You can also top with fried shallots or both, which is what I did!
1 can coconut milk
4 T coconut cream
2 cups water
1/2 t salt
1 T coconut oil, or similar
1. Use a regular-sized pot with a tight fitting lid. Rub pot with oil. Add all ingredients and bring to a boil over medium-high heat, stirring regularly.
2. Lower the temperature to a low simmer, cover, and cook for 45 - 60 minutes, or until liquid is absorbed. Once liquid is absorbed, turn off heat but do not remove pot; allow rice to sit on burner, covered, for 5-10 minutes. Fluff with a fork and serve.
3. Toast 2 T sweetened coconut flakes in a skillet, if desired, to top rice with. You can also top with fried shallots or both, which is what I did!
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