Wednesday, May 12, 2010

Nutty for Coconut!

I sure do love coconut. It is delicious and healthy and works in both savory and sweet dishes.

A friend of mine at recommended cooking rice with coconut milk, so I gave it a shot the other night. I used organic light unsweetened coconut milk and simply replaced the two parts water with two parts milk (minus a quarter cup, so I just used water to make up the remaining necessary liquid), threw the one part brown rice and two parts coconut milk into my rice cooker, flipped the switch and forgot about it!

I made a big batch, about 4.5 cups. The resulting rice was moist, with a stickier texture, and not only that, but it has remained moist and perfect even two days after its original cooking. I'm so pleased! Normally my leftover rice is dry and stale, but when cooked in the coconut milk it retained incredible moisture.

Give it a shot and let me know what you think!:)

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