Cilantro Coconut Rice

Last night we were planning to cook some coconut shrimp, and I didn’t really want to make fries to go with it.  I asked some friends if they had any good ideas on side dishes and two came up with rice dishes.  One was a mango coconut rice and the other cilantro rice.  I decided to combine both ideas for an original “Christen” recipe and kept my fingers crossed for success.  At first when I opened the lid to the pot, it just didn’t look good.  But don’t judge a book by its cover, this rice was phenomenal!  And I don’t really like rice (as you will be able to tell by the lack of rice recipes in the blog).  This was super easy to make and makes a wonderful, flavorful side dish!

Cilantro Coconut Rice
A Christen Original

Ingredients:
1 tbsp extra virgin olive oil
1.5 cups white long grain rice
1 can coconut milk
2/3 cup water
1 tsp salt
1 clove garlic, minced
1/4 cup cilantro, washed and chopped

Method:

In a small pot with a lid, heat oil over medium heat and add garlic.  Cook about 1 minute, or until turning golden.  Add the rice and stir around to coat.  Add coconut milk, water and salt.  Bring to a boil and add cilantro.  Cover and reduce heat to low, simmer 20 minutes.  Remove from heat and fluff.  Place a CLEAN dry towel over the pot and cover with the lid.  Let steam for 5 minutes before serving.

Cilantro Coconut Rice

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