Monday, April 4, 2011

Coconut Rice

During the week I like to make a large batch of one thing and keep it in the fridge to reheat for week-night dinners. This is one of my new standbys. I originally tried it at a Thai Restaurant in West Hollywood per my cousin, Matt's, adamant recommendation, and did my own take on it at home. It's a healthful way to dress up your daily grain intake. It makes a great desert if you add a little sugar and shredded coconut!

- 2 cups of Brown Rice
- 4 cups of Water
- 1 can (14oz) of Coconut Milk
- 1/2 cup of Shredded Coconut (optional)
- 1/4 cup of sugar (optional)

In a large saucepan, bring rice and water to a boil over medium-high heat. Once the water begins to boil, reduce heat and cover with a lid, stirring occasionally. Once the rice has completely absorbed the water, add the coconut milk and stir for 5 minutes. Remove the rice from heat. Add shredded coconut and sugar if you desire a sweeter flavor.

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