Brown Coconut Rice
Category: Recipes Tags: E.A.T. World, Thai coconut rice, Vegan, Vegetarian
Image courtesy of SBSFood.com
Enjoy this delish brown coconut rice dish, which was inspired by a post I found on allrecipes.com. The original recipe calls for larger servings of rice, coconut milk and water, suggests using coconut oil as a preference over other vegetable oil types, and does not call for soy sauce –a last minute adjustment I made after running out of salt!
Brown Coconut Rice
Source:
Makes: Two Servings
Takes: About 50 Minutes, Including Prep
Ingredients
- 1/2 cup brown jasmine rice, rinsed
- 1 cup regular coconut milk
- 1 cup water
- ¼ tsp. salt
- 1 tbsp vegetable oil
- 1/3 tsp tamarind soy sauce
Directions
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Spread oil over the bottom of a small pot. Add rice, coconut milk, water and salt
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Stir and bring to a bubbling boil
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Once boiling, reduce heat to medium-low and cover tightly with a lid
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Cook until the coconut-water has been absorbed by the rice, stirring occasionally to incorporate coconut milk and to prevent sticking
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When most of the coconut-water is absorbed, stir in tamarind soy sauce all
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Allow to cook until liquid is completely absorbed
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Allow the rice to sit for another 5 minutes before fluffing/eating
Side note: The brown coconut rice tastes great mixed in with curry soup!
