Coconut Brown Rice

1-1/2 cups brown jasmine or basmati rice 

2 cups good quality coconut milk 

2 cups water

1/2 tsp. salt

2-1/2 Tbsp. dry shredded coconut (baking type)

1 Tbsp. coconut oil, or other vegetable oil

Rub the oil over the bottom of a regular-sized pot (you will also need a tight-fitting lid). Add the rice, coconut milk, water, salt, and shredded coconut. Stir and set over high heat. Bring to a bubbling (but not rolling) boil. 

Immediately reduce heat to low (just above minimum - around #2 on your dial) and cover tightly with a lid. Allow to cook for 1 hour, or until the coconut-water has been absorbed by the rice.

When all (or nearly all) of the coconut-water is gone, turn off the heat, but leave the pot on the burner (covered). Allow the rice to sit for another 5-10 minutes, or until you're ready to eat. Your coconut rice will stay warm in this way for 1 hour or more (a great make-ahead tip if you're expecting company!).

Fluff the rice with chopsticks or a fork, and serve with your choice of entree(s). If desired, coconut rice can be topped with a sprinkling of toasted coconut. ENJOY!

I make this in my rice cooker using two measures of liquid for each measure of rice. Even regular brown rice works well and softens in the cooking--much more palatable than using water. So that would be 2 cups of rice with 4 cups of liquid. I have also added more shredded coconut, depending on the main course. It takes two hours to finish cooking! 

This is a link to the original recipe