Tonight was my first time with coconut rice. A very good first impression was formed. Having recently bid a final farewell to dairy, any creamy alternative is welcome. Who doesn’t dig creamy after all??
1 cup brown rice
1 can coconut milk
1 tablespoon raw agave or raw honey
1/4 cup toasted coconut
Himalayan rock salt, pepper, cinnamon, cumin
Cook the rice as you normally would but instead of water use the coconut milk. I found it was bubbling way too hard core even on the smallest burner, lowest heat, so I put the pot on top of the wok….
Once the rice is tender add the remaining ingredients including the dried coconut that you have toasted for a few minutes in the oven (reserve some for sprinkling on top for pretty presentation)
The veg component of this dish consisted of very photogenic spirals of purple carrot, yellow squash thingies, sweet potato and green onions
I warmed them slightly in the oven on low heat with some coconut oil and H. Salt. These were certainly tasty and fitting veg for the dish but use whatever tickles your pickle. How good would this be with big chunks of roasted pumpkin?? Or asparagus and peas?! Oooor mushroom and broccoli?? Mmmm. I’m even thinking as a dessert pudding with cinnamon and honey and a bit of cacao for good measure. Anyways….