Easiest Toasted Coconut Rice

This recipe takes about 20 minutes to whip up, and it pairs well with any curry, but it goes particularly well with my Butter Chicken recipe. You can use any kind of rice, however long grain is preferred. This can even be made with brown rice, it’s super versatile. If you are making it with brown rice, however, be sure to adjust the amounts of water and cooking time accordingly.

When cooking with white rice it’s important to recognize that the stripping of the husk and germ of the rice grain leaves it with less fibre, b vitamins, and other minerals that are important for normal healthy functioning. Brown rice may have more calories, but these calories are going to be released more slowly because of the longer time it takes to digest, keeping you feeling full for a longer period. Adding coconut to the rice adds healthy fats, fibre, and a variety of minerals that were taken away when the husk and germ was stripped off.

*makes 3 cups cooked rice

Ingredients:

1 cup basmati or jasmine rice (rinsed until water runs clear)

1 heaping tbsp coconut oil

1/4 cup shredded, unsweetened coconut

1/2 tsp salt

Directions:

Heat coconut oil in a medium sized pot over medium heat. When the oil is hot, add the coconut and toast, constantly stirring. The coconut will toast very quickly, so it is important to keep stirring and watching it, it is also a good idea to have the rice and water ready to go. As soon as you see most of the coconut turn golden brown, pour 1 cup of water into the pot. Add the rinsed rice, salt, and another cup of water. Bring to a boil, cover, and reduce heat to low. Cook for 15-20 minutes, until the rice is cooked through. Fluff with a fork before serving, enjoy!