TOASTED COCONUT RICE

Rice is one of those simple starches that usually gets whipped up as an afterthought — a compliment to a dressed up protein or as the base of a bowl topped with lots of delicious toppings. But rice, when done well, can easily become the star of your plate!

Our family LOVES everything coconut so this recipe is always at our fingertips. It’s slightly sweet, slightly crunchy and super simple to make!

Quick tip: As with all rice, give it a few rinses and drain in a sieve before cooking, allowing it to dry for 5 minutes or so. Rice has extra starchiness that when NOT rinsed off leaves the end product more gummy and less fluffy!

2 cups jasmine rice, rinsed and well drained
1 TBS neutral oil (avocado, sunflower, coconut)
1 1/3 cups cold water
1 can of coconut milk
1 TBS white sugar
1 tsp kosher salt
1/2 cup unsweetened coconut flakes

INSTRUCTIONS:

1. Combine the rice and oil and salt in a medium saucepan with a lid. Coat the kernels and toast for 1 or 2 minutes.
2. Add the cold water, coconut milk and sugar and stir to combine. Cook on high heat until boiling and then quickly cover and reduce to a simmer. Set timer and cook for 10 minutes.
3. Remove from heat, keeping cover on tight, and allow the rice to steam inside for another 15 min.
4. Meanwhile, take coconut flakes and quickly toast in a pan until slightly browned.
5. When rice has finished steaming, fluff with a fork and gently fold in toasted coconut flakes. Serve immediately.