Tuesday, March 03, 2009

Coconut Rice

This works well for a breakfast dish or a dessert, although some people serve it on the side with a spicy curry. It's quite nice with slices of fresh mango, but it's good on its own as well. This is an especially nice treat for those who are avoiding gluten and/or dairy.

Coconut Rice
  • 2 cups white rice
  • 2 cups coconut milk or cream
  • 1 cup sugar (I prefer either raw or brown sugar)
  • 2 tsp. salt
Cook rice. While rice is cooking, combine coconut milk or cream, sugar, and salt in a pan and bring to a boil over medium heat. Stir well and set aside.
When rice is cooked, remove from heat; pour coconut mixture over hot rice and stir well. Let sit covered at least 30 minutes to allow rice to absorb mixture. Do not refrigerate.

No comments: