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It’s sticky and satisfying.

It’s warm, seasoned and has spice.

This is coconut brown rice!

One of my staple grains is rice, particularly brown rice. I’m a believer in whole grains you see. Once I experimented by reducing them and I just became tired and after a while my hair didn’t look as healthy. I think this is to do with the high silica content- good for hair, skin and nails. So I happily put them straight back in!

This is another Asian inspired side dish called coconut rice. Basically it is white rice cooked using the absorption method in coconut milk and various spices added. I found this recipe then adapted it my way using brown Jasmine basmati rice and my own spices.

Coconut brown rice

Using a rice cooker is the easiest way to keep this process under control, without your control. For white rice you use 1 part rice: 1 part liquid. For brown rice use 1 part rice: 2 part liquid. Just to be clear liquid in this case is water and coconut milk.

1 cup brown basmati rice
1/2 cup coconut milk
1 tbsp coconut oil
2 fresh limes, juiced
4 green cardamom pods
1 tsp ground coriander
1/2 tsp ground nutmeg
3 cm piece of fresh ginger root
1 tsp salt
Cracked pepper
1. Rinse brown rice well with water.
2. In a rice cooker put the brown rice, coconut milk, coconut oil, lime juice, cardamom pods, ground coriander, ground nutmeg, ginger root (kept whole), plenty of cracked pepper and 1 1/2 cups of water.
3. Stir well and turn on the correct temperature for cooking rice (depending entirely on your rice cooker model).
3. When ready it should be sticky, take out the ginger root and cardamom pods and season with more cracked pepper then garnish with fresh coriander.

The flavours are subtle enough to be a dessert just by adding mango and honey or as a side dish to curry. 

Don’t burn your tongue!