Coconut Rice

A sweet and savory side, Coconut Rice takes typical boring rice to a whole new level of flavors. You can make this recipe with white, brown rice, or a combination of both. Just follow your normal rice cooking directions, substituting flavorful coconut cream instead of water.

I find coconut cream or milk on sale all the time and rice is just plain cheap anywhere. Coconut juice or water is more subtle and may not be enough to flavor the rice, so stay with coconut cream or milk. One can is enough for cooking with a cup of rice.

I also found some shredded coconut on sale for a more intense coconut flavor. Just mix in some.

So get out your favorite stir-fry recipe, or use one of mine, or serve my festive Coconut Rice with your holiday roasted bird - it will please your guests and family.


Ingredients

• 3/4 cup of Rice - white or brown rice.
• 1 can of Coconut Milk or Cream (about 13 ounces).
• Shredded Coconut - optional. Add 2 tablespoons for garnishing.

Directions

Add rice and coconut milk or cream to a pot with a cover. 

Bring to a boil, cover, reduce heat to low and simmer for 20 minutes. Turn off the heat and allow to set for about 10 minutes. 

Brown rice takes longer, about a 1/2 hour, again follow rice bag directions. Instant rice is the quickest. 

For extra coconut flavor sprinkle on some shredded coconut.