Prep Time: 0 mins Cook Time: 25 mins Servings: 5 Ingredients 3 cups water 1 1/2 cups jasmine rice 1/3 cup shredded coconut 1 1/2 teaspoons Scampi Blend DIRECTIONS Put the 3 cups of water in a small pot and place it over medium heat to boil. Visit our site for more Recipes For Sides Dishes.
Prep Time: 0 mins
Cook Time: 25 mins
- 3 cups water
- 1 1/2 cups jasmine rice
- 1/3 cup shredded coconut
- 1 1/2 teaspoons Cajun Seasoning
- Put the 3 cups of water in a small pot and place it over medium heat to boil.
- Add jasmine rice and cove the pot. Reduce the heat and leave it to boil. Cook for approximately 20 minutes, or until all the liquid is completely absorbed.
- Remove from heat when well cooked and add the shredded coconut and the Cajun Seasoning. Mix well.
- Serve hot with soup or stew of your choice.
- 220 Calories (kcal)
- 1.5 Fat (g)
- 1.5 Saturated Fat (g)
- 46 Carbohydrates (g)
- 1 Fiber (g)
- 2 Sugar (g)
- 4 Protein (g)
- 0 Cholesterol (mg)
- 50 Sodium (mg)
Coconuts do add flavor, variety, and healthy nutrients to any diet. Young coconuts contain more water and soft, gel-like meat and it has the most health-enhancing properties. On the other hand, mature coconuts have firm flesh and less water.
The water in the young coconut has more electrolytes responsible for keeping the body hydrated. Therefore, you should drink the water from a young coconut after your regular workouts rather than go for the much-hyped commercial sports drinks. The soft, white flesh inside the coconut is a source of healthy fats, and it improves digestion and absorption of nutrients.
Coconut also supports your immune health as it anti-viral, antibacterial, anti-fungal, and anti-parasite. Coconut oil is rich in fatty acid that helps boost metabolism and aid in fat loss. If you want your hair and skin to look healthy and youthful, coconut oil does the magic! It also prevents wrinkles, sagging skin, age spots, and provides sun protection
To make perfect fluffy coconut rice, you should use a pot whose bottom is heavy enough to prevent burning or scorching. You should also sauté the rice in some little oil until it is slightly toasted to avoid the natural starch from making the rice sticky. But if the grains have some oil coating, the oil prevents it from becoming starchy, and therefore the rice will not be sticky. Toasting the rice also adds up to its flavor too. You can even pre-soak the rice 30 minutes before cooking it to release and wash away the starch.
A ratio of 2 cups of water or broth to 1 cup rice also results in well cooked rice. Too little liquid causes the rice to stick to the pan, and too much liquid gives gloppy rice. You should add salt when the rice is still cooking to ensure that there is an even flavoring. Cover the pot while still simmering and ensure that you are using low heat. Do not stir.
Remove from heat and before you toss it using a fork, leave it covered for 10 minutes. Covering it will give the rice time to evenly distribute the moisture and avoid a situation where the top of the rice is dry while the one at the bottom is still wet.