I really want to post on here with a lot more frequency than I have been doing up to now. It’s tough with the schedule of working full time as a teacher, running a photography business, but more importantly remaining obedient to God’s plan of focusing on Him, my marriage, and spending more time with our sons. We’ve been playing tennis three days a week. It’s been fun. I come home with a lot of energy from that and my workouts. There are challenging moments when I am faced with so much when I get home between making dinner, getting the boys bathed and situated for Bible and bed time. All in time and most importantly I have to keep telling myself one day at a time.
So onto the food… I tried something like this at one of our work pot lucks in January and was left with the strong addiction for more. Our school’s P.E. coach shared his recipe with me and this is the result! Lime, coconut milk, and cinnamon…sounds like a trio made in heaven! This coconut rice sure to impress your family or those at your next pot luck!
Coconut Lime Rice
Ingredients
1 cup basmati rice
1 teaspoon butter
1/4 cup flaked coconut
1 cup coconut milk
1/2 cup chicken broth
Himalayan salt, to taste
1 lime, zested and juiced
ground black pepper, to taste
Prepare
1. Cook Jasmine rice in a rice cooker with a dash of flour de del and 1 tbsp of olive oil.
2. Place rice in a large dutch oven or pot and stir rice and coconut flakes for 3 to 4 minutes.
3. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest.
4. Bring to a low boil, then cover and reduce heat to low.
5. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes.
6. Fluff with fork and season with pepper, drizzle with additional lime juice if desired.
- 1 cup basmati rice
- 1 teaspoon butter
- 1/4 cup flaked coconut
- 1 cup coconut milk
- 1/2 cup chicken broth
- Himalayan salt, to taste
- 1 lime, zested and juiced
- ground black pepper, to taste
- Cook Jasmine rice in a rice cooker with a dash of flour de del and 1 tbsp of olive oil.
- Place rice in a large dutch oven or pot and stir rice and coconut flakes for 3 to 4 minutes.
- Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest.
- Bring to a low boil, then cover and reduce heat to low.
- Cook for 20 minutes. Remove from heat and keep covered for 5 minutes.
- Fluff with fork and season with pepper, drizzle with additional lime juice if desired.
