Like all types of brown rice, each grain of brown basmati retains its nutritious bran and germ. The gentle sweetness of this rice comes from unrefined coconut oil, which is rich in antioxidants. Use this rice as a base for saucy Middle Eastern or Indian dishes, including curries; in pilafs; and in soups.
This recipe goes with: Spiced Brown Basmati Coconut Rice
2 cups brown basmati rice
1 1/2 tablespoons unrefined virgin coconut oil*
1 teaspoon fine sea salt
How to Make It
Put rice, oil, salt, and 1 qt. water in a 6- to 8-qt. pot. Bring to a boil, covered. Reduce heat to low, and simmer, covered, until most of the water is absorbed and grains are tender, about 45 minutes. If not quite tender, add 1/4 cup water.
Remove from heat and let stand 10 minutes, covered, to steam. Fluff with a fork, then serve.
*Find unrefined virgin coconut oil at well-stocked grocery stores.
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