This recipe is a little gift from me to you.  The second my family smells coconut rice cooking, they all comment on how good it smells or start asking questions about what’s for dinner. It helps them eat whatever else I’m serving with it. And believe you me, I take advantage of that.  I probably make it once a week. No one gets sick of it…ever. It’s kind of magical really.

It is super easy to make and put simply, it’s delicious. The house fills with a warm aroma and the rice tastes as good as it smells.

You can completely customize it too.  Use dried cranberries, add fresh mango at the end, or finish off with lime zest and lime juice. It helps to bring out the other flavors of the dish you are preparing.

I hope you enjoy it as much as we do.

Coconut Rice with Dried Fruit

Prep time 5 min.
Cook time 15 min
Serves 6

Ingredients

1 1/2 cups Jasmati – (or any fragrant long grain white) Rice (organic when possible)

1  can light coconut milk (13.5 oz.)

Water

1/2 cup dried fruit (I used a dried berry medley with dried blueberries, cranberries & raisins)

1/4 cup dried/toasted coconut shreds

Instructions

1. Pour the contents of the can of coconut milk into a large measuring cup. Add enough water to the measuring cup so that the total liquid equals 3 cups.
2. Add all of the above ingredients except for the coconut shreds to a heavy bottom sauce pan
3. Place on the stove at medium high heat and bring to a boil
4. Cover and reduce heat to low
5. Allow rice to simmer over low heat for 15 min. (Stir once during the 15 min)
6. Stir once more
7. Turn off the heat and allow rice to sit, covered until ready to serve
8. Fluff with a fork, sprinkle coconut shreds on top and serve