Thai Coconut Rice

Adding coconut milk to your rice while it cooks give the rice a creamier texture. This rice is very versatile and is easy to make. I served it with roasted sweet potatoes and a side salad for a complete meal that is cost-effective and doesn’t take much up of your time.

MAKES 2 CUPS


INGREDIENTS
– 1 teaspoon coconut oil
– 2 cloves garlic, minced
– 1 teaspoon ginger, grated
–  1 cup jasmine rice, rinsed
– 1 can of coconut milk, regular or reduced-fat
– 1/4 cup coconut water, or water
– 5 teaspoons lime juice (1/2 lime)
– 3/4 teaspoon fine sea salt
– red pepper flakes, to taste


DIRECTIONS
1. In a small frying pan over medium low heat, melt the coconut oil and lightly brown the garlic and ginger (about 1-2 minutes)
2. Add all of the ingredients into a large pot, including ginger and garlic. Note: just add a bit of red pepper flakes to start and adjust to taste afterwards.
3. Bring to a boil
4. Reduce heat to low, cover, and cook for 20 minutes
5. Remove from heat and let sit for 5 minutes
6. Remove lid and stir the rice gently with a fork. Adjust seasoning to taste.

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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