I have always loved coconut rice and had never made it until I was craving it and decided to capture the flavours of my last taste memory of coconut rice. I was really happy with my first attempt, which resulted in this recipe. I don't eat white rice too often, however I do find that I digest it better than brown rice. I recommend that you use organic white basmati rice in this recipe rather than brown rice. This makes a perfect side dish. I often pair this rice with grilled chicken and satay sauce or sometimes just with satay sauce and raw and cooked bok choi.
Heat coconut oil over medium heat and add coconut flakes to pan and toast for 3-5 minutes or until golden brown. Rinse rice to remove excess starch and then drain. Add rice to pan and stir for about a minute or so more.
Add the rest of the ingredients, except chilies and cilantro, cover pot and bring to a boil then lower heat to a simmer for about 15 minutes. Turn off heat and allow rice to finish cooking with the lid on. Top with extra toasted coconut, chilies and cilantro.
Ingredients
Directions
Heat coconut oil over medium heat and add coconut flakes to pan and toast for 3-5 minutes or until golden brown. Rinse rice to remove excess starch and then drain. Add rice to pan and stir for about a minute or so more.
Add the rest of the ingredients, except chilies and cilantro, cover pot and bring to a boil then lower heat to a simmer for about 15 minutes. Turn off heat and allow rice to finish cooking with the lid on. Top with extra toasted coconut, chilies and cilantro.