Rice

Coconut Rice

1 cup jasmine rice
1 cup coconut water
1 cup coconut milk
1 tablespoon coconut oil
1 t sea salt
1 teaspoon ground coriander

Coconut-Basil Brown Rice

1 cup short grain brown rice
1 cup organic free range chicken broth
1 cup coconut milk
1/4 cup unsweetened coconut flakes, toasted
1/4 cup basil, finely chopped
2 T green onion ends, finely sliced
small knob of ghee (clarified butter)
good pinch sea salt

Combine rice, broth, milk, salt and ghee into pot and bring to a boil. Stir well then reduce to low. Stir in basil, cover and cook for roughly 50 minutes or until rice is fluffy and cooked through.

Dry toast the coconut flakes in a frying pan for a few minutes or until a nice golden brown. Set aside.

Once rice is fully cooked, stir in coconut flakes and green onion ends. Hit with a fresh pinch of salt and serve with extra green onion on top for garnish.