Make it either on the stove or in a rice cooker. Serve with a Hawaiian chicken* dish, stir fry vegetables, curries, stews, grilled meat or fish.
Servers 5
1 Tbs. (15 ml) coconut oil
1 cup (130 g) jasmine rice
1/2 can (6.8 ounces/255 ml) organic coconut milk
1 1/2 cups (360 ml) water
1/4 cup (60 g) organic brown sugar
1/3 cup (45 g) organic raisins
1 1/2 cups (195 g) organic coconut flakes, toasted
optional toppings:
- organic lime zest and line wedges
- thinly sliced green onions
- pickled jalapeño peppers
- fried shallots
- chopped herbs: cilantro, chives, mint or Thai basil
~Rinse and drain the rice in water several times.~
I. Oven top:
1. Put the oil in a large saucepan over medium-high heat.
2. When it is melted, add the rice and sauté for 2 minutes.
3. Add coconut milk, water, sugar, and raisins.
4. Bring to boil, stir and reduce heat to a simmer.
5. Cover and simmer for 20-25 minutes.
6. Fluff rice with a folk and transfer to a serving dish.
7. Fold half the coconut flakes into the rice.
8. Sprinkle the rest on top and any optional toppings.
II. Rice cooker:
1. Put the oil in a pan.
2. When melted, add the rice and sauté 2 minutes.
3. Add to the rice cooker with the rest of ingredients except the coconut flakes.
4. Cook on white rice setting.
5. Remove, fold half the coconut flakes into the rice.
6. Top with the rest of the flakes and any optional toppings.
* Hawaiian Pineapple Chicken:
