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Wednesday, June 6, 2012

Coconut Rice

For John's birthday last week, I made this:


Delicious Coconut Rice!  It was a side dish in our Hawaiian extravaganza, and surprisingly easy to make.

Coconut Rice with Toasted Coconut 
(from Vegan with a Vengeance, by Isa Chandra Mokowitz):

2 c. jasmine rice, washed
1 can coconut milk (13.5 oz)
1 c. water (I may have added a little more)
1/2 cinnamon stick
1/4 tsp. salt
zest from one lime
1/2 c. shredded coconut
limes to serve

Combine the rice, coconut milk, water, and cinnamon, and bring to a boil.  Cook for about 20 minutes, until the water is absorbed.  (Add more water if the water is gone but the rice is not done.)  

Meanwhile, prepare the toasted coconut: 
In a small frying pan, heat the coconut over low-medium heat, until it starts to brown.  Stir it a lot, and don't let it burn!  This should take about 3-5 minutes.  Serve the rice with toasted coconut on top, and drizzle with  fresh lime juice.  (also, remove the cinnamon before eating!)

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