One of my favorite things about living in Montana is that when out running errands it’s never a surprise to run into this site …
Almost every time, I want to pull over and spend time just watching the cows.
And if I happen to have my camera, I try to get closer so I can get a better view.
But then …
I realize I’ve overstayed my welcome …
And I go home and make Coconut Rice to calm my nerves.
Because no one wants to be stalked by a cow.
And because there are very few easier, more delicious and more comforting side dishes than fluffy coconut rice.
Why white rice?
I’m glad you asked! I’m going to invite you to read Butter Believer’s really simple explanation about white rice may actually be the healthier rice choice.
But I’m also going to be super honest and admit that … I LIKE white rice better than brown rice. I like that it’s fluffy and aromatic and goes with almost anything (including garlic baked chicken) and I like how easy it is to make and I love that my kids love it.
So … there you have it.
INGREDIENTS:
- 1 c. Coconut Milk
- 1 c. Filtered Water
- pinch Sea Salt
- 1 c. Long Grain Rice
DIRECTIONS:
Combine Coconut Milk, Filtered Water, Sea Salt and Long Grain Rice in a stainless steel saucepan and give it a good stir. Turn the burner on high and bring the mixture to a boil. Just as it begins to boil, turn the heat to it’s lowest setting, cover with a tight lid and let simmer for 17 minutes. At the end of 17 minutes, remove from heat (DO NOT UNCOVER), and let stand for 5-10 minutes. Serve immediately.
Makes 4 servings.
