Instruction:
Add rice, coconut milk, water (or coconut water), sea salt, sugar (optional) to a large saucepan and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure itâs simmering and not boiling or the rice can cook too quickly.
Simmer until water is completely absorbed and rice is tender â about 20-25 minutes.
Turn off the heat, remove the lid, fluff with a fork, put the lid back on, and let rest for 10 minutes so the moisture redistributes to prevent mushy rice. Taste test and add additional salt if desired. This rice is delicious alongside curries, soups, bowls, and more! Option to garnish with cilantro and lightly toasted coconut flakes.
Store cooled leftovers covered in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.
3. Yellow Rice
Ingredients:
1 cup long-grain white rice
2 cups chicken or vegetable broth
1 tablespoon olive oil or butter
½ small onion, finely chopped
2 cloves garlic, minced
1 teaspoon turmeric or ½ teaspoon saffron threads soaked in warm water
½ teaspoon salt
½ teaspoon ground cumin, optional
Âź teaspoon black pepper
