Coconut Rice

Two things I am a sucker for… coconut and side dishes. This is the best of both worlds! I think I look for any reason to use any form of coconut.  I’m sure the obsession will dwindle, but until then… Coconut Rice! This recipe is a perfect side dish to compliment any recipe or to eat on it’s own.  The coconut makes the rice very rich and creamy then has a slight sweetness to it.  It’s great because you feel like you are having something with decadent cream, but without the fat and calories of dairy.  I find that my favorite pairing with this is something tart and acidic like a lime and garlic shrimp dish.

I have done this recipe with brown rice, basmati rice, and this time sushi grade rice.  All of them have worked for me so feel free to experiment and find what you like.  I love having simple side dishes like this in my back pocket because sometimes it adds more of a gourmet feel to dinner instead of just the usual pasta or plain rice.  I like adding cilantro to my rice because it makes it taste fresh and bright.  I know there are some people out there who hate cilantro (I have no idea why) and if that is you then try using fresh parsley instead.

Here’s what you need:

2 tablespoons organic unsalted butter

1 cup rice (basmati, brown, or sushi grade)

1 1/4 cup light coconut milk

1 cup water

1/4 cup chopped cilantro

salt to taste

*In a medium size pan melt the butter over medium heat

*Add the rice to the melted butter and stir until evenly coated

*Stir in the coconut milk and water

*Bring to a boil, stir once, then reduce to a simmer

*Cover and let simmer for 20-25 minutes or until the liquid is absorbed

*Once liquid is absorbed turn off heat and let sit for 5-10 minutes

*Fluff the rice using a fork

*Chop cilantro and stir into the rice using the fork

*Add as much salt as you feel is needed

This rice best served hot right after it’s made!

This can be made vegan if you use vegan butter instead of the regular butter