Coconut brown rice
This coconut brown rice recipe features brown rice cooked in water and coconut oil, imparting a subtle coconut flavor that enhances its nuttiness. It's a simple yet nutritious side dish that pairs well with a variety of meals.
Cook time 35 min
Prep time 0 min
Ingredients:
1/2 cup brown rice1 tbsp coconut oil
1/2 tsp salt
1 cup water
Coconut brown rice is a healthy and flavorful twist on traditional brown rice. This simple recipe uses coconut oil to lend a rich and subtle coconut flavor, which complements the nuttiness of brown rice perfectly. With just a few ingredients, you can elevate your side dish game and provide a nutritious accompaniment to a variety of main courses.
Instructions:
- Place the 1/2 cup of brown rice in a fine-mesh sieve.
- Rinse the rice under cold running water for about 30 seconds. This helps remove excess starch and prevents the rice from being too sticky.
- In a medium-sized saucepan, pour in the 1 cup of water.
- Add the 1/2 teaspoon of salt to the water.
- Bring the water to a boil over high heat.
- Once the water is boiling, add the rinsed brown rice to the saucepan.
- Stir briefly to distribute the rice evenly in the water.
- Reduce the heat to low and cover the saucepan with a lid.
- Let the rice simmer for about 40-45 minutes, or until all the water has been absorbed and the rice is tender.
- Check occasionally to ensure it is simmering and not boiling too vigorously.
- Once the rice is cooked and tender, remove the saucepan from the heat.
- Add the 1 tablespoon of coconut oil to the rice.
- Stir gently to combine, ensuring the coconut oil melts and coats all the grains of rice evenly.
- Let the rice sit covered for an additional 5 minutes.
- Fluff the rice with a fork to separate the grains.
Cooking brown rice with coconut and salt is an easy and delicious way to boost the flavor and texture of this nutritious staple. With a few techniques and tips, you can prepare perfectly cooked brown rice every time, making it a versatile addition to your meal repertoire.
Coconut brown rice FAQ:
Coconut brown rice takes about 40-45 minutes to simmer after bringing the water to a boil. Overall, including preparation, it can be ready in under an hour.
You can substitute coconut oil with other oils like olive oil or vegetable oil for a different flavor, though the coconut taste will be lost. Butter is also a good alternative for added richness.
The rice is done when all the water has been absorbed and the grains are tender. You can check by lifting the lid and tasting a few grains for doneness.
Yes, store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat gently in the microwave or on the stovetop with a splash of water to restore moisture.
A medium-sized saucepan is ideal for cooking 1/2 cup of brown rice. Choose one that holds at least 4 cups to allow ample space for the rice to expand.
Tips:
- Rinse the brown rice thoroughly under cold water to remove any excess starch, ensuring the grains cook evenly and remain separate.
- For added flavor, consider toasting the brown rice in the coconut oil for a few minutes before adding water, which will enhance the nutty flavor of the rice.
- Use a tight-fitting lid during cooking to trap steam and cook the rice evenly.
- Let the rice sit covered for about 10 minutes after cooking; this will allow it to absorb any remaining steam and become fluffier.
- Fluff the rice gently with a fork before serving to separate the grains and incorporate any remaining coconut oil, giving it a light and airy texture.
Nutrition per serving
2 ServingsCalories 230kcal
Protein 3.49g
Carbohydrates 36g
Fiber 1.66g
Sugar 0.31g
Fat 8g
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