Cilantro Coconut Rice
Materials:
Medium-sized pot w/ one handle and lid
Measuring Supplies
A small bowl
Cutting Board & Knife
Large Spoon
Ingredients:
Jasmine Rice (2 cups)
Water (3 cups)
Coconut Oil (4 tablespoons)
Cilantro leaves (handful)
One Lime (optional)
Spices & Seasonings: Garlic Salt (1/4 teaspoon), Cumin
(1/4 teaspoon), Garlic-based seasoning (optional), salt (variation), pepper
(1/4 teaspoon)
Procedure:
1.
Obtain your medium-sized pot and turn your stove
on to medium-high heat. Pour in your rice (2 cups) and 3 tablespoons of coconut
oil (save the rest).
2.
Let your coconut oil melt completely, while
stirring the rice. Make sure the rice is full coated in the melted coconut. Stir
you coated rice until the grains become whiter (and a few brown) and more
distinguishable.
3.
Once you spot your few brown (but not burnt)
grains of rice, pour in your 3 cups of water and stir to combine. Put on the lid
and cook till all the water has evaporated from you rice (usually the evidence
of small holes).
4.
While you’re waiting for your rice to cook, take
out your cilantro leaves and sprinkle them with salt (enough to be visible).
Start to chop them into a paste (TIP: You can use the face of the knife to quicken
the process).
5.
Add left over coconut oil to a small bowl and
melt in the microwave (30 seconds). Add all your seasonings and spices and
cilantro paste to the oil. Stir mixture.
6.
Once your rice is cooked, add your oil-based
mixture to it and stir until well combined. (Optional: Add a squeeze of lime
juice to rice and stir.) Enjoy!