Rice is commonly an accepted food even among the pickiest of eaters. It is also found in dishes from cultures all over the world!
While rice is versatile, affordable, and a great simple side dish for meals, it – on its own – is not going to be super filling.
But by replacing part of the cooking liquid with coconut milk, you add in some much needed fat to help provide longer satiety!
Fat is also important for brain development and helps our bodies absorb and utilize other important nutrients.
Coconut Milk vs. Coconut Water
Very commonly “coconut milk” and “coconut water” are used interchagablely in converstation but the two are disticinly different.
Coconut water is often known as a great electrolyte replacer for athletes and occurs naturally in green, immature coconuts.
Unlike coconut water, the milk does not occur naturally. Instead, solid coconut flesh is mixed with water to make coconut milk, which is about 50% water.
By contrast, coconut water is about 94% water. It contains much less fat and far fewer nutrients than coconut milk.
Other types of rice:
Fragrant white basmati rice boasts an amazing flavor and makes a great addition to this dish. However, this dish can also be made with other types of rice.
Jasmine rice has a delicious, floral note to it and can also pair really nicely with the nuttiness of the coconut milk.
White rice can also be substituted for Basmati rice in this dish however it doesn’t have quite the same flavor punch as the other two options
What about Brown Rice?
Unfortunately, brown rice doesn’t quite turn out right with this recipe. The outer layer that gives the rice its brown coloring also makes it more difficult for the coconut milk to penetrate the grain and be absorbed properly.
- 1 cup Basmati rice, rinsed
- 1 cup (8oz) coconut milk
- 1 cup water
- optional: 2 tablespoons shredded coconut, toasted
- Rinse and drain rice in cold water.
- Place in a saucepan with water and coconut milk.
- Put the pot over high heat and, bring the liquid to a boil.
- Once it begins boiling, add toasted coconut, stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
- Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
Serving to Baby
This recipe is an awesome way to serve rice to baby! The coconut milk make the rice slightly sticky which is perfect for making rice balls.
Rice balls are easy for even the youngest eater (6 months+) to pick up and are soft enough for babies without teeth to safely eat.