Savory Coconut Rice
What do you need?
How to make?
3 Tbsp coconut oil or clarified butter
1 cup finely chopped onion
1 clove garlic, minced
1 1/4 teaspoons Kosher salt
1/8 teaspoon cayenne
2 cups basmati long grain rice
1/2 cup grated, unsweetened coconut
2 cups unsweetened coconut water*
1 3/4 cups plain water
3 cardamom pods
5 whole cloves
1 stick cinnamon
Melt coconut oil or clarified butter in a medium sauté pan on medium low heat. Add the finely chopped onion and cook until golden, 8 to 10 minutes. Add the garlic, cayenne, and salt, and cook a minute more.
Stir the rice into the onion mixture to coat with the oil or butter and cook for 3 more minutes, stirring occasionally.
Add the grated coconut to the rice onion mixture and stir in the coconut water and the water. Stir in the cardamom pods, cloves, and cinnamon. Increase heat to bring the rice mixture to a simmer. Lower the heat the low, cover, and simmer gently for 15 minutes. Remove from heat and let the rice steam in the residual heat, covered, for 10 more minutes. Remove lid and remove cardamom pods, cloves, and cinnamon. Fluff with a fork.