Coconut Rice is a wonderful way to change up your rice game. Really, after a while plain ol’ rice gets kinda old! (brown or white) You can make this to go with BOTH savory and sweet meals. For instance I love to serve mine along side of my Lettuce Wraps, or the Mongolian Beef on top. It’s also fabulous with the Rumbi Rice Bowls and the Hawaiian Haystacks. But top it with just some juicy mango and its sooo delicious!
I first had this coconut rice served to me with these turkey lettuce wraps, and loved the mix of savory crunchy lettuce and soft warm sweet coconut rice. Together they are a match made in heaven!
When I make the teriyaki rice bowls, I mix in red beans and serve veggies and a deep savory sauce with it. It’s perfecto.
If you choose to serve along side with fruit, try topping with a sweet fruity syrup! The children go crazy over it :) Most recently I made it to go inside FRUIT SUSHI! you can get the link here. It worked so perfect because the sugar and cream made the rice nice and sticky, while the sweetness of the rice is subtle. It doesn’t over power the flavors of the fruit, or make the combination too sweet. but clean up was such a mess! I had to snap this picture.
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- 1.5 c uncooked rice
- 2 1/4 cups water
- 1 can coconut milk
- 1/2 c sugar
- 1/4 t salt
- Bring water to a boil. once boiling, add rice and cover. Let simmer for 20 minutes.
- In separate saucepan, slowly bring to boil coconut milk, sugar, and salt. Once boiling, remove from heat, and gently stir into cooked rice.
- 3. Let rest 5-10 minutes, serve.