January 27, 2017
Dinner, Side Dishes, Rice,
Fruit, Coconut, Carribbean, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Lime more
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"Recipe source: The Turtle Bay Cookbook"
In a saucepan combine the water and coconut over medium heat and simmer for 5 minutes. Place a strainer over a small bowl and strain the coconut mixture; reserve liquid and discard solids -- you should have 2 cups liquid (coconut milk). Set aside.
In a skillet heat the oil and add the rice; stir and cook over medium heat for 6-10 minutes or until the rice grains change color from clear to solid white on the ends.
Add 2 cups of the reserved coconut milk to the rice and bring mixture to a boil. Add salt and pepper and just before putting on the lid the lime juice. Cover and immediatedly reduce the heat to simmer. Allow to cook undisturbed (don't peek) until liquid is absorbed - 20 minutes.
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