A lot of my clients tell me their children don’t like the taste of coconut. One way that I’ve found most children will eat coconut without realizing it is by making coconut rice.
What makes my recipe different from others is that I add an extra step – browning the rice before cooking it. Browning the rice first will burn off some of the carbs and make it easier to digest. Also, it gives the rice a nutty, light flavor which is always a crowd pleaser.
Another reason this rice is healthier than standard rice is because of the added coconut, which is a healthy fat. Coconut fats have special fats called medium chain triglycerides (MCTs). It has been shown that breaking down these types of healthy fats in the liver leads to efficient burning of energy. For more information on the health benefits of coconut click here.
Here is my recipe:
2 cups organic white Jasmine rice
2 cups Native Forest coconut milk
1 cup vegetable broth
1-2 tablespoon coconut oil
- Add coconut oil to saucepan and heat on med-high setting.
- Add rice to coconut oil, stirring continually, and allow the rice to brown for 5-10 minutes. Keep an eye on it so it doesn’t burn.
- Add the coconut milk and broth and bring to a boil. Stir it occasionally to keep the rice from clumping together.
- Reduce heat and simmer with a tight-fitting lid for 15 minutes or until all the liquid is absorbed.
- Take it off the heat and allow to sit for 5 minutes before serving.
I like to double the recipe and then freeze half of it for a future meal.