The Coconut inspiration
A very simple recipe, even though we’re talking rice here, creamy coconut rice has become my new favorite. It’s not only delicious but it’s so fast, just like a normal pot of rice. Within 15 minutes, you can have a meal just like the photo above. A warm, nutritionally packed meal with lots of vegetables, diverse flavor, fresh tomatoes, and a nice dollop of hummus.
As much as I love this dish, I can’t take all the credit here. As it turns out, this method of cooking rice with coconut milk or even dry shredded coconut, is a recipe that hails from the Sri Lankan culture. They know it as Kiribath. Though main difference between my version and their ancient one, is simply the end product with the rice being molded and formed in a square dish. Cut and served, Kiribath tends to be more of a “square” of rice, than a bowl of rice.
Now, I feel a bit silly here boasting about a pot of rice, but unless you hear about adding coconut milk, I fear you going your whole life with out ever tasting it. There are several ways to pick up the rice game in this recipe. Spices are a great addition to any dish, but it’s a real stand out in the coconut rice. Cumin, paprika, garlic are just a few of my spice favorites that compliment the exotic flavors the rice dish brings.
Choose your spices and toppings
Creamy coconut rice can be served together with a sauce (as I did in this post), or can surely be enjoyed any other way you might find suitable. This recipe is a typical meal for us. If I happen to have a bowl of fresh made hummus, I will always add a scoop to the top. Remember, wherever you can get a nutritional boost from food, then do it! I suggest giving this delicious recipe a go! I’m sure you will love it as much as I do.
Creamy coconut Rice
Ingredients
- 2 1/2 cups rice basamati, or long grain are my 2 choices
- 200 grams coconut milk
- 1 tsp vegan bouillon
- 1 tsp cumin
- 1-2 tsp turmeric
- 1-2 cups water or as needed
Instructions
- Go about making rice the same way as you normally would, but in this recipe use about half the amount of liquid as coconut milk
- add the spices, etc.
- add the rest of the liquid (water), stir, bring to boil, turn down to simmer and cook
- serve and enjoy alone, or with a sauce coupling your delicious coconut milk!
