Quick Taste

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!