The smell is like tropical island and sunshine.
The taste like sweet summer.
A Hawaiian delicacy perched in a tree.
I had never tried Coconut Rice until a few days ago. And don't even get me started on how much I liked it. I must have said it 1,000 times with every delicious bite.
The up side? Coconut oil is rich in a fatty acid. It's also been known to increase metabolism and strengthen the immune system. The down side? It's made up of more than 90% saturated fat. Oh yah. That.
If you're throwing caution to the wind, like I do from time to time, try this sweet side dish with a kiss of coconut. The lovely ladies from Sisters Cafe paired this coconut rice with Peanut Ginger Chicken & Mango Salsa. If you like peanut butter and a touch of ginger, you'll love the chicken. It was really good too. It complimented the coconut rice perfectly.
Coconut Rice (from Sisters Cafe)2 c. coconut milk
1 ½ c. white rice
1 c. water
3 ½ T. sugar
½ t. salt
Combine the coconut milk, rice, water, sugar, and salt for the rice in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and keep warm until serving. (You can also use your rice cooker.)
I have some really fun things to show you this week! I've been a sewing diva lately. From sewing my own cute pajama bottoms, to refashioning projects. Stay tuned!
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