Coconut Curry Rice

When you hear Coconut Curry Rice, what is the first thing that comes to mind? Most people assume it’s spicy or sweet but the reality is, the coconut is merely a subtle addition giving it a rich flavor and the curry was added for color. It’s not overly noticeable but it’s significant enough to make a difference. It isn’t sweet but it smells incredibly appetizing. I’ve made it various ways, sometimes I add a can of chickpeas to give it some dimension. I used chicken broth because that’s what I had on hand but if you’re a vegetarian you can replace that with vegetable broth. I’ve never used vegetable broth but I’m guessing it will taste just as good, if seasoned appropriately.

Coconut Curry Rice

Ingredients

• 2 cups uncooked long grain rice
• 2 cups coconut milk
• 2 cups chicken broth
• 1 cup water
• 1 tbsp coconut oil
• 1 tsp curry powder
• 1/2 cup peas
• 1 cup fresh carrots, diced
• salt & pepper to taste

Instructions

1. In a medium pan, bring the water, chicken broth and coconut milk to a boil
2. Add the rice, curry powder  and coconut oil into the water and watch carefully to avoid boiling over
3. Cover, reduce heat to medium-low, and let it simmer until the rice is tender, about 15 minutes
4. Add the carrots and peas cover to and let it steam for about 5 minutes