This coconut brown rice turned out fantastic!
I need an assistant. Sigh. My brain is literally exploding with recipe ideas, I have time to make 50% of them, the rest is in my dreams. I have enough energy to post about 4 recipes a week. Right now I have 4 recipes photographed and ready to go but who would edit pictures and write up the recipe for me?! I love cooking and writing the actual post but admin part of my blog drives me bananas. Not to mention kitchen cleaning, social media sharing and submission to various websites. I don’t even have many blogger friends. I don’t even have a glossy picture of me. Where to find time between soaking in the lake and cleaning the kitchen?! I’m such breaking the rules food blogger…Wait, there are rules?! Who cares…What are we doctors or accountants?! I am horrible at following instructions and rules. That is why I got fired from my last job. Not really, my boss was a jerk and her rules as well.
Anyways…I am completely addicted to cooking though. I dream what I will be cooking next majority of time (Alex stop reading now). It is never enough. I make a dish, admire it and right away am already planning another one. Alex loves my addiction because we all know by now Alex can’t cook a sh*t. He knows that, so I’m allowed to say it. But he is wonderful in ALL other ways. Oh, he also sucks at counting money. That one I won’t complain about LOL.
So, this coconut brown rice. Brown rice cooked with full-fat coconut milk, salt and a bit of maple syrup. Fluff with a fork and add a bunch of cilantro. Delicious summery variation for a side dish. I used long grain brown rice which isn’t as flaky as jasmine rice. If you can find it, go for it. I mean go for organic brown jasmine rice and good luck finding it.:)
I also saw this tiny 160 ml can of coconut milk and loved the size. So perfect when you don’t need a full can. Leftover coconut milk doesn’t refrigerate well for long. It obtains this soapy taste which is disgusting. So, this size was perfect.
And next I have a 30 minute salmon (any fish can be used) recipe you will go bananas for!!! Best salmon I ever made to date! A sneak preview. And no, it doesn’t involve a bottle of buffalo sauce. That is for next next recipe.
- 1 1/2 cups long grain brown rice, uncooked
- 2 cups water
- 1/2 cup + 3 tbsp (160 ml) canned coconut milk, full fat
- 1 tsp maple syrup or raw honey
- 3/4 tsp salt
- 1/2 cup cilantro, finely chopped
- Rinse and drain rice under cold water. Add to a medium pot along with remaining ingredients except cilantro. Cover and bring to a boil. Reduce heat to the lowest and cook for 30 minutes.
- Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool uncovered for about 5 minutes. Add cilantro and gently stir. Serve warm or hot.