We don't typically eat much starch or grain at our house. I find that most of them, even the ones that are gluten free, don't agree with my tummy. However, every once in a while, we splurge a little and I seem to do ok.
The night we had our Sweet and Spicy Pork Roast with Mango Salsa, we accompanied it with some coconut rice. I have to say...it was delicious. A perfect combination with the mango and spice. The coconut flavor was definitely in the forefront, but not overpowering. I included some dried coconut when I cooked the rice. If you find that you don't like the texture of dried coconut, you can simply leave it out!
COCONUT RICE
1 cup water
1 cup coconut milk
1 cup rice (I used jasmine rice as that is what I had on hand, but regular white or brown rice work just as well. The brown rice adds a nice nutty flavor.)
3 tablespoons dried, unsweetened coconut
pinch of salt
handful chopped cilantro
Combine water, coconut milk, rice, coconut and salt in a sauce pan. Bring to a boil, cover and reduce to a gentle simmer for 30 minutes. Remove from the heat and let sit for 10 additional minutes. Fluff with a fork and stir in cilantro.
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