Creamy Coconut Rice is prepared with coconut oil, coconut milk and shredded coconut, and is a wonderfully flavored side dish you'll enjoy!
Melt coconut oil in medium or large saucepan on Medium heat. Add coconut; stir to combine. Cook and stir coconut 1-2 minutes, until it is lightly toasted. Add rice; stir/cook 2 minutes or until it begins to "pop" in the pan from heat.
Stir canned coconut milk; remove 2 Tablespoons into separate bowl; set aside.
Add water, salt and remaining can of coconut milk to rice. Bring to a simmer, and then reduce heat to LOW. Continue to cook rice on low heat, stirring often so rice doesn't stick to bottom of pan. Cook 17-20 minutes on LOW heat. As it cooks LOW and SLOW, the rice will absorb coconut milk. Don't turn up heat, because it needs time to fully cook rice until tender.
When coconut milk is absorbed, and rice is tender (about 18-20 min.), remove pan from heat. TIP: If rice is not tender enough, simply add a bit more water; continue cooking until tender. Remove pan from heat; immediately cover with lid. Let rice sit (covered) for 5 minutes, then add reserved 2 T. coconut milk back into rice. Stir milk in, and fluff rice with a fork.
Transfer rice to serving platter or bowl. Garnish with chopped parsley, if desired (optional). Serve rice hot, and enjoy!
NOTE: Lite coconut milk was used for the nutritional calculation.
Creamy Coconut Rice https://www.thegratefulgirlcooks.com/creamy-coconut-rice/