This is a recipe I often go to, I just love coconut! I grew up (if that ever really happened…) in Hawaii, and, to me, coconut is comfort food. This rice goes very well - although arguably unconventionally - with Indian, Thai, Vietnamese and even South American Food. Yep, pretty much anything. It snuggles up to spicy foods with grace adding an interesting, very delicious complimentary flavor. Best of all you can throw the ingredients into a rice cooker in advance and and later, just flip it on and voila, no fuss. It can also be made on the stove top if you prefer.
Pure Joy Coconut Rice
1 Tbl coconut oil
½ cup shredded unsweetened coconut
1 cup basmati or jasmine rice, rinsed
1 cup water
1 cup coconut milk, regular or lowfat stirred up (doesn’t have to be smooth)
¾ tsp salt
¼ cup golden raisins
Garnish; few herbs snipped from the garden or chives & 2 tbl of the toasted coconut
Heat the oil is a small saute pan & toss the coconut around till golden. Reserve 2 tbl of it for garnish & add the rest to the rice cooker or a stove top pot which you’ll bring to a boil, reduce heat, cover & simmer about 20 minutes.
Lynette La Mere, Pure Joy Catering Executive Chef