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Guys, I’m obsessed with this recipe. This is from Chrissy Teigen’s book Cravings, which I can’t get enough of; I’ve veganized pretty much every recipe at this point (her fried fish sandwiches are INCREDIBLE, recipe coming soon). And this coconut rice? It’s everywhere. The internet loves it.
I had been dying to make it for a super long time, so finally I made it for dinner one night. I took a bite and was like, “Yeah, that’s pretty good”. Then I took another bite. And another. And before I knew it, I had eaten the whole pan and wanted more. I couldn’t stop thinking about this rice and how I wanted to eat it for every meal of the day. My boyfriend felt the same way- he took a bite and said, “Hmm. That’s interesting.” Then he took another bite and was like, “No, that’s incredible.”
The best thing about this dish is how versatile it is- you really can eat it for any meal. I’ve eaten it with strawberries for breakfast, with kale for lunch, and with Gardein’s BBQ Wings for dinner. And I honestly can’t tell which one was my favorite.
Sweet & Salty Coconut Rice (Vegan)
- 1 1/2 cups jasmine rice
- 1 3/4 cups nondairy milk or 1 14 ounce can coconut milk
- 1/4 cup granulated sugar
- 1 1/2 tsp. salt
- 1/2 cup shredded coconut
- In a dry skillet, toast the coconut over medium heat until lightly browned. Transfer to a plate to cool.
- In a medium saucepan, combine the rice, milk, 1 3/4 cups water, sugar, and salt. Bring to a boil over medium heat, then reduce to a simmer, cover, and let cook until all the liquid is absorbed, about 20 minutes.
- Top with toasted coconut.
PS before someone yells at me for changing the recipe, let me clear this up- I’m allergic to coconut milk. Coconut oil? Fine. Coconut shreds? Love ’em. But coconut milk or cream? I’ll spare you the graphic details and just leave it at “I get very, very sick”. So yes, I substituted vanilla cashew milk, which is super creamy and worked wonderfully in this recipe.
Recipe adapted from Chrissy Teigen – “Sweet and Salty Coconut Rice”
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