We make a lot of rice during the week, so sometimes it’s fun to mix it up. If you have a rice cooker, then I suggest trying out this super easy coconut rice recipe. It goes well with stir fry veggies and any type of seafood, especially teriyaki salmon on the grill.
- 1 cup uncooked jasmine rice
- 1(14 ounce) can coconut milk (NOT water!)
- 1/4 cup water
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon finely crushed red pepper flakes
- 1/2 cup of Cilantro chopped – don’t add to the rice until finished though!
Combine all of your ingredients into your rice cooker. Make sure to gently stir in the creamy coconut milk with a plastic mixing spoon. You don’t want to scratch up the non-stick part of your rice cooker bowl.
When it’s done, let cool with the top off. Serve and sprinkle fresh diced cilantro on top of it!
Coconuts are about $2 in Sprouts right now. Although I didn’t use any of this in the recipe, I did drain the coconut by popping a hold in it’s ‘eye’ with a screw driver. I then got a towel and wrapped it around my coconut. Using a hammer, I found the natural ridge line that is raised and runs from top to bottom. Give that line a firm whack with the hammer. The seam will split evenly this way. I then flipped it over and continued to tap on the seam line until I could pull it a part in two even halves. Rinse off the inside and serve hot rice in it! Super cute!