Apparently it’s slacker week on Une Vie Saine.
All of the “recipes” I’ve posted have been basically childproof. Infused vinegar? Melted chocolate and graham crackers? And now, rice?
Pay attention, though. Though this rice is ridiculously simple to make, it’s by far my favorite way to eat the stuff. You see, I don’t really care for it in Asian restaurants, when they bring you a big ball of it to go along with your entree. Cooked grains in general are kind of meh to me; I’d rather have bread or sweet potatoes than quinoa or rice. But this cooking method, albeit incredibly simple, turns boring old rice into an insanely delicious side dish or even breakfast. And with only one ingredient!
(By the way, I realize that I’m not the first person to come up with this concept. This is just the technique and ratios I’ve found work best.)
Coconut Rice
Yields about 4 servings
Ingredients:
- 14 ounce can full-fat unsweetened coconut milk (do NOT use light!)
- 1 cup water
- 1 teaspoon sea salt
- 1 cup short grain white or brown rice
Directions:
- In a saucepan over medium-high heat, combine the coconut milk and water and bring them to a boil.
- Reduce the heat to low. Add the rice, stir once, cover, and let sit for about 45 minutes, or until most of the liquid has cooked in. The rice should have the consistency of cooked oatmeal.
- Eat immediately. The leftovers store really well in the fridge, and actually taste better the next few days- the coconut makes things kind of gooey and sticky.
The first time I made this, I had it with spicy broccoli and ahi tuna, which was awesome, but I also really enjoyed it cold with cinnamon. It’s incredibly sweet for being completely sugar-free, which I actually think is due to the salt- it’s absolutely essential to bring out the coconut flavor! Like I said earlier, it would also make a great breakfast, maybe with an egg cooked over it for protein.
Grains- take ‘em or leave ‘em? I think one of the reasons I failed at vegetarianism was because I just don’t love beans or grains…
