Coconut rice is usually prepared using coconut milk or coconut flakes. You may think of it as a standard dish in India, Indonesia and Thailand, but it’s also a staple in Central and South American kitchens, and equally wonderful with almost any Western-style entree. It's quick and easy to make and it's vegan!
arroz con coco (coconut rice)
During our visit to Panama we learned an easy and healthy way to make coconut rice using coconut oil instead of milk. Add a dash of a favorite spice if you like-- cumin, cardamom, cinnamon, cloves. My personal favorite is garlic. Whatever you use, the coconut oil gives this rice a nutty flavor.
1/4 cup coconut oil (cold press)
1 cup white jasmine rice
2 cups boiling water
1/2 tsp salt
Rinse rice in a large bowl with cool water until it’s clear. Drain.
Heat the coconut oil in a saucepan until smoke point. Fry the white rice in the hot oil until the rice changes color slightly (light brown). Stirring constantly so the rice doesn't stick. Add the 2 cups boiling water slowly. Add salt (and spices.) Boil until the water is almost completely evaporated.
Lower the heat to minimum and cover. (About 20 minutes.) When the rice is all dry it's ready.