I love coconut and I love brown rice so you know Coconut Brown Rice is right up my alley :) This a a supremely delectable side dish that is not overpoweringly coconut. It makes for a nice change from regular brown rice (although if you make your brown rice like THIS it’s certainly not just regular!) but is just as easy to cook.
The idea for this recipe came from THIS post from the fabulous Gluten Free Girl but she made hers in a rice maker and I don’t have one of those. I know, you can’t believe there’s a kitchen appliance I don’t own since I’m ALL ABOUT my kitchen appliances doing the work for me. If you are lucky enough to have a rice maker, follow her instructions. If not, here’s how you can rock some pretty tasty whole grains using the oven method :)
- 2 cups brown rice (Gluten Free Girl uses basmati)
- 1/2 tsp curry powder
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt (1/4 tsp regular salt)
- 1 teaspoon cracked black pepper (I use 1/2 tsp because I’m wimpy and I think pepper is spicy)
- 1 cup light coconut milk
- Juice of 1 medium-sized lime (about 2 Tbsp)
- 2 Tbsp coconut oil
- 2 cups water
TWO: In a small saucepan, combine water, coconut milk, and coconut oil and bring to a boil.
THREE: Pour water mixture over rice (don’t stir!) and cover baking dish tightly with a double layer of foil (I use the glass lid that came with my Corningware so I can skip the foil). Bake 1 hour or until rice is tender.
FOUR: Remove dish from oven and fluff rice with a fork. Cover with a dish towel and let stand 5 minutes. Uncover and let stand another 5 minutes before serving
Freeze leftovers in ¾ cup portions using the medium/large portions method to feed your freezer stash.
Per ¾ cup serving - 273 Calories (107 Calories from Fat), 11.9g Fat, 9.5g Saturated Fat, 0mg Cholesterol, 154mg Sodium, 38.5g Total Carbohydrates, 2.4g Dietary Fiber, 1.1g Sugars, 4.3g Protein, 0% DV Vitamin A, 3% DV Vitamin C, 2% DV Calcium, 8% DV Iron