Creamy Coconut Rice
Prep time 5 minutes
Cook time 35 minutes
Total time 40 minutes
- 60g Brown Rice (1/2 cup or more)
- 1 tablespoon Coconut Oil
- 1 pinch Cinnamon
- 1 tablespoon Freshly Ground Seeds (A mix of Sunflower, Pumpkin and Flax seeds works nicely)
- Creamy Coconut Rice makes an excellent snack later the same or the next day. Best make double the amount. If you put it in your fridge straight after cooking, there’s no problem reheating the rice.
- The rice tastes also lovely cooked or reheated in rice milk – sweet like rice pudding.
If eaten for lunch or supper you can add a bit of tumeric and salt and pepper to the rice instead of the cinnamon or ground seeds.
It gives the rice a lovely colour and an aromatic flavour – Delicious with bean dishes and curries!
|Bring 1 l of water to the boil. Add a little bit of salt. Cook the washed rice in the simmering water for 35 minutes or until soft, stirring frequently. The softer the rice, the nicer the taste!
Add more water if the rice is starting to stick to the bottom of the pan.
|Strain the cooked rice through a big sieve and put it back into the sauce pan.|
|Stir in the coconut oil and serve immediately as it loses heat quickly.|
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