If I allowed them to, my kids could probably eat brown rice for three meals a day. It’s one of those foods the both of them have loved since they first started eating solids and, lucky for me, it’s as nutritious as it is tasty. But as easy as plain old steamed rice is to make, I wanted to try making something a little bit different that’s still simple to prepare.
I’ve used coconut milk before as an ingredient in my kids’ baby food purees like Sweet Potato Coconut Puree, but I never thought of adding it to rice until recently. The milk gives it a subtle coconut flavor and an almost creamy consistency that totally livens up the every day rice that we’re used to.
And if you find that you have some left over from dinner, you can try what I did with mine. Just add some vanilla rice milk and a touch of cinnamon and you’ve got a unique breakfast treat or a special spin on rice pudding for dessert! My guys ate it as both! When a recipe is as easy to make as this one is AND everyone is happy eating it no matter when I serve it, I realize that I better keep it stocked in the fridge at all times!
- 1 14 oz Can Coconut Milk, unsweetened (low fat or regular)
- 1/4 Cup water
- 1/4 Tsp kosher salt
- 1 Cup Brown Jasmine Rice
- Place the coconut milk, water and salt in a medium size pot and bring to a boil.
- Add the rice, stir until combine, bring back to a boil, cover and reduce to a simmer.
- Cook for 30 minutes, turn heat off and let sit covered for 10 minutes.