Sticking with the egg roll “theme” (see yesterday’s post), I thought I’d post this simple, but super tasty, way to make coconut rice. Eric and I were in Vegas last month and had a bowl of this at some random restaurant and we were both so smitten with it that I had to try and recreate it at home. Caveat, there are plenty of recipes out there and plenty of more complicated ways to make this, but in all honesty this is so easy and so good, I see no reason to complicate it.
A note about the rice. Yes, you have to use a good quality, long-grain rice. If you use a short grain, it will turn out more like rice pudding. At least that’s my two cents. And if you prefer it creamier, you can add more milk or if you like it sweeter, a little condensed coconut milk. Also, when you toast the coconut DO NOT WALK AWAY!! It burns super fast so pay attention so you don’t have to do it twice, like I did : )
PLANT-BASED COCONUT RICE
PREP-TIME: 10 minutes | COOK TIME: 45 minutes
- 3 cups long grain rice, cooked and fluffed with a fork
- 1 can (12 ounces) evaporated coconut milk
- 1-2 TBS coconut oil
- ¼ cup unsweetened coconut flaked, toasted
- Sliced scallions for garnish
Cook rice according to directions and set aside. Place coconut flakes on baking sheet and bake at 350 degrees for about 6-7 minutes. WATCH THIS CAREFULLY! Remove from oven once nicely browned. In a large non-stick pan, place about 1 TBS coconut oil, add one half of the toasted coconut and stir well. Add the rice and the milk, mix together and cook for about 3 minutes, stirring frequently. Serve in bowls with some extra coconut and sliced scallions if you like. Enjoy!
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