Savory Coconut Rice - Resistant
Chef John posted this recipe (http://foodwishes.blogspot.com/search?q=+coconut+rice) shortly after I heard about a study on how oil in cooking and refrigeration for 12 hours makes rice far lower carb. Here's the Washington Post article http://wapo.st/2r18pVv
I made modifications to Chef John's recipe to make it "resistant".
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 1 cup water
- 1 tablespoon coconut oil
- 1/4 teaspoon turmeric
- 1 1/2 cups long grain rice regular or jasmine
- 1 teaspoon fresh ginger grated, rounded
- 1/2 teaspoon ground cayenne pepper or korean chile flakes
- 14 ounce coconut milk full fat, not light
- Carbohydrate 38.7561638234933 g
- Cholesterol 0 mg
- Fat 25.9598890361284 g
- Fiber 1.69926594935714 g
- Protein 5.71616102342607 g
- Saturated Fat 21.9884967485704 g
- Serving Size 1 1 Serving (209g)
- Sodium 18.6568326961159 mg
- Sugar 37.0568978741362 g
- Trans Fat 1.58332195565606 g
- Calories 397 calories
add the coconut oil to the pan and melt it. add the rice and stir around to cover all the rice kernels. add the spices and stir more. add the ginger, water and coconut oil and stir until well mixed. Bring to a simmer, cover, cook on low for 18 minutes. Turn off heat, leave covered 5 more minutes, then fluff. Immediately place into a dish and refrigerate for 12 hours. Reheat and serve.
