Updated: Jan 9
This easy, delicious and simple recipe is an absolute staple in my repertoire of breakfast and light dinner options. Creamy and sweet, coconut rice is easy to digest due to the light nature of the basmati grain and addition of digestive spices. Literally from start to finish, this recipe will take 15 minutes to make and is just as yummy served at room temperature. You can also create this dish with alternative milks such as almond, rice, oat or cows milk. This is a wonder recipe to pacify both Vata and Pitta body types and health needs. For Kapha types, use an alternative milk that suits you and minimise the ghee.
WHAT YOU WILL NEED
1 cup Basmati Rice
A good pinch of cinnamon, cardamom and ginger powder
1 heaped tsp of ghee or coconut oil
1/2 cup shredded coconut
A small handful of raisins roughly chopped
2 cups coconut milk
2 cups water
Get a medium sized saucepan and warm to a medium heat. Add the ghee or oil and spices and stir continuously for a minute or so until the spices become aromatic. Be careful not to burn the spices (this happens if the pan is too hot). Then add the raisins, coconut and rice, stirring until all coated and warmed with the ghee and spices.
Put the coconut milk and water in the saucepan and bring to a boil.
Reduce to a simmer, cover with a lid and let reduce until 3/4 of liquid has been absorbed and the rice is cooked.
Serve warm and with a sprinkle of coconut sugar, cinnamon sugar or extra dried fruit and nuts if desired.
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