Have Your Sweet and Eat It Too: Easy Coconut Rice

I don’t eat a lot of grains that aren’t whole and complex, but there are a few things that get a pass: pasta from time to time (usually if I’m out, because even when I am home I pick whole grain, veggies, or chickpea noodles to eat), and coconut rice. If you’ve never had coconut rice, you’re missing one of the GREAT comfort foods to grace this world.

It’s a bit sweet, a bit coconutty, and the addition of the bay leaf just PUSHES the whole thing over the edge making this dish utterly addictive. There’s a lot of different ways people like to make coconut rice – it all depends what you want out of your rice, I suppose. I tend to like to keep things simple when I can, and really: coconut rice is meant to be simple and delicious and sticky and please excuse me I need to go eat some RIGHT NOW.

One of my favorite things to do with coconut rice that is FAR from traditional (really, it’s weird … some of you may stop talking to me over this) is make a quick tuna salad with it, mayo, and jalapeños (it would also be delicious in this dish as well). There’s something about the sweet and the heat that keeps me making this concoction over and over and over again.

SIDEBAR: Where my Season Affective Disorder (SAD) peeps at? I was diagnosed with SAD when I was 17 and have had a rather rocky relationship with winter ever since. Everyone’s experience with SAD is different (I, thankfully, don’t have a terrible case of it, but I start my slide into SAD around this time of year with it taking its full grip between January and clinging on until late March). But, dear readers, you need to know you’re NOT alone. There are things you can do to make things easier on yourself (anyone have a light box – come talk to me about it, I am TRES curious), but remember if things get hard you can and should get help from your doctor.

 

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Ingredients:

1 ¼ cup water
1 tsp sugar
¼ tsp salt
1 bay leaf
1 can coconut milk (you can use reduced fat if you wish)
2 cups jasmine rice (you can use brown jasmine rice if you wish)

Directions:

Rinse, rinse, RINSE that jasmine rice in cold water until the water runs clear, let the rice drain completely.

In a medium pot over high heat combine all ingredients and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes.

Uncover and cook an additional 5 minutes (I usually give it a stir at this point because it’s not uncommon for the rice to brown and stick to the bottom). Remove the bay leaf and fluff with a fork and dig in.

What is your favorite way to make coconut rice?

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