Easiest Toasted Coconut Rice

So easy, so coconutty, you can’t go wrong here. This recipe takes about 20 minutes to whip up, and it pairs well with any curry, but it goes particularly well with my Happy Gut Butter Chicken recipe. You can use any kind of rice here, but 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. A good way to view consuming white rice is to think of it as a sometimes food, with brown rice and other whole grains being chosen more often, as always foods. 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. Because white rice is a sometimes food, when I eat it I am motivated to make it the best, and adding toasted coconut is a great way to do that! Also, as a perk, adding coconut to the rice adds healthy fats, fibre, and a variety of minerals.

*makes 3 cups cooked rice

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

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!