Simple Coconut Rice
1 c. shredded organic no sulfur coconut flakes
2 c. dry whole grain organic brown rice**
4.5 c. water
sea salt
Bring the water, dry rice, and 1/2 c. of the shredded coconut to a boil in a large saucepan, covered tightly. Once the rice has come to a boil, uncover and stir. Reduce the heat to low and recover, letting simmer for 40-45 minutes.
After the rice is finished, uncover and fluff with a spoon or fork. Recover and let the rice rest while covered for about 5 minutes. Afterwards, add the rest of the coconut and the sea salt. Stir well and serve hot. This rice is easy and tastes fantastic. Since it already has a natural sweetness, I'm going to use some of the leftovers to make rice pudding with lite coconut milk
We had this with my Tarragon and Onion Stuffed Turkey, roasted carrots, onions, and sweet potatoes, and some sage lemon pepper vegetables.
** If you can, be sure that your rice is organic since the current organic FDA and USDA labeling guidelines do not allow organic foods to be genetically engineered or (obviously) treated with chemicals and pesticides. As cross contamination and cross breeding of various families of rice, corn, soy, and wheat crops (with their respective cousin grain, like high gluten wheat with hearty wheat) is on the rise, it is difficult to find "pure" non-contaminated or genetically modified rice strains or other unaltered grains.
1 c. shredded organic no sulfur coconut flakes
2 c. dry whole grain organic brown rice**
4.5 c. water
sea salt
Bring the water, dry rice, and 1/2 c. of the shredded coconut to a boil in a large saucepan, covered tightly. Once the rice has come to a boil, uncover and stir. Reduce the heat to low and recover, letting simmer for 40-45 minutes.
After the rice is finished, uncover and fluff with a spoon or fork. Recover and let the rice rest while covered for about 5 minutes. Afterwards, add the rest of the coconut and the sea salt. Stir well and serve hot. This rice is easy and tastes fantastic. Since it already has a natural sweetness, I'm going to use some of the leftovers to make rice pudding with lite coconut milk
We had this with my Tarragon and Onion Stuffed Turkey, roasted carrots, onions, and sweet potatoes, and some sage lemon pepper vegetables.
** If you can, be sure that your rice is organic since the current organic FDA and USDA labeling guidelines do not allow organic foods to be genetically engineered or (obviously) treated with chemicals and pesticides. As cross contamination and cross breeding of various families of rice, corn, soy, and wheat crops (with their respective cousin grain, like high gluten wheat with hearty wheat) is on the rise, it is difficult to find "pure" non-contaminated or genetically modified rice strains or other unaltered grains.
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