This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees." -Yotam Ottolenghi, Chef
This version of Brown Rice is a perfect side dish for your favorite curry. You can use a variety of herbs – basil or parsley instead of the cilantro, maybe, and the green onions could be replaced by finely minced shallot or onion.
Servings: 2 | Serving size: about 1/2 cup cooked rice
Cooking Time: 45 Minutes
This recipe can easily be multiplied and makes good leftovers.
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.)
In a medium sauce pan, heat the coconut milk, water, and salt. When the liquid boils, stir in the rice.
Reduce heat to medium-low and simmer, covered, for about 35-45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.
Just before serving, stir in the green onions and cilantro.
Serving size: about 1/2 cup cooked rice
Amount Per Serving
|Calories 210||Calories from Fat 41|
|% Daily Value|
|Total Fat 4.5g||6%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 0.5g|
|Trans Fat 0g|
|Total Carbohydrates 38g||14%|
|Dietary Fiber 2g||8%|
|Vitamin A 0%||Vitamin C 6%|
|Calcium 0%||Iron 8%|
|Vitamin K 60mcg||Potassium 200mg|