Sweet Coconut Rice
Just a quick post today. Rather busy. I promise a more interesting and healthy recipe and post tomorrow.
Sunday we had grilled salmon and I threw some rice on the stove as a quick, too-late-to-do-anything-else side dish. Wanting to get away from ordinary white rice, I added two ingredients and really wowed my hubby and kids.
Cream of Coconut and Brown Sugar.
Can it get more simple than that? I added about 2 Tablespoons of each to the pot at the same time I put the rice in. Stirred it up a bit, and cooked as usual. Since they liked it so much, I’ve been thinking next time I might top it with some toasted coconut, chopped peanuts or other nuts after cooking.
By the way, cream of coconut is not the same as coconut milk or coconut water or juice. It’s a thick, white, gooey substance that is purchased in a can. Cream of coconut is what bartenders put in your pina colada. I keep it around to add to smoothies when I have one for breakfast. It is truly heavenly and high in fat, but it’s the good kinda fat that helps balance your cholesterol levels and I eat it in small amounts without any guilt whatsoever.
Ideally, I know I should be using brown rice. Whole grains, fiber, and all that jazz. I just didn’t have time to cook it Sunday, (it takes twice as long to cook) so I reached for the white stuff. I really do use brown or wild rice most of the time, and I’m sure you can add brown sugar and cream of coconut to your brown rice just as easily as I added it to white rice.
Add comment March 21st, 2006