This rice could basically serve as breakfast, dessert or dinner. It’s rich and sweet with a hint of savory…I can’t tell you how well I devour this stuff. Serve it for breakfast instead of oatmeal. Or throw a little ground cinnamon and a tad maple syrup right on top for a healthy, hearty dessert. But for dinner? Aye yaye yaye. It’s the perfect compliment to any meat or veggies from the grill. Mix the smoky grilled taste with this sweet, creamy side and its a match made in heaven. And see that bright colored skewer in the background of the photo above? By far our favorite main to pair this rice with. I can’t wait to share the recipe with you later this week…it has positively been added to our top favorite grilled recipes. But for now…this COMPLETELY simple, noteworthy rice. Chat soon!
Baked Coconut Brown Rice
adapted from this recipe
Note: Coconut cream is not coconut milk. The cream is the real deal…rich and thick and indulgently wonderful. Its basically the stuff you find floating on the top of the can of coconut milk, only better 😉 So if you are unable to find it at your local market you can buy the canned full fat coconut milk and use the solid on top (but don’t throw the liquid! use it for your morning smoothie, like this one). I buy my coconut cream at Trader Joes but you’ll be able to find it at most markets these days.
2 Cups Brown Rice, rinsed and drained
2 1/2 Cups Water
1 Cup Coconut Cream
1 Tablespoon Honey
1 Teaspoon Salt
Butter, for the baking dish
Preheat oven to 375 and butter a 8 or 9 inch square baking dish. Place the rice in the bottom of the prepared baking dish. In a medium saucepan bring water, coconut cream, honey and salt to a boil, stirring occasionaly . Once boiling, pour the liquid over the rice in the baking dish and cover tightly with heavy duty foil. Place in the oven and bake for 1 hour. Fluff with a fork and serve.