Wednesday, July 13, 2011
Coconut Scented Rice with Toasted Almonds & Mint
Looks so yummy, I love coconut rice! Sounds great to have with a nice stir fry of veggies! Gotta eat it soon :)
1 cup brown rice, rinsed
2 cups organic coconut milk
1/4 cup shredded coconut, optional
1/4 cup almonds chopped finely
3 sprigs of fresh mint, finely chopped
1. Preheat oven to 350 degrees F. Place rice, coconut milk and shredded coconut in a saucepan. Stir briefly.
2. Place saucepan over high heat and bring to a boil. Cover with a tight fitting lid then lower heat to a simmer. Cook rice for about 25 minutes. After that, check the rice periodically to see if it is tender.
3. While the rice is cooking, place the slivered almonds on a sheet pan and bake for 5-7 minutes or until toasty brown and fragrant.
4. When the rice is cooked to your desired tenderness, fluff it with a fork and sprinkle in about 1/2 the almonds. Add the rest of the almonds to the top of the rice, to serve along with the mint.
Recipe and photo found at Energise For Life.