Fluffy Sweet & Creamy with Adaptogens Coconut Rice
SERVINGS
8
Ingredients
4 cups Jasmine Rice
2 cans Unsweetened Coconut Milk
3 tbsp Sweet & Creamy with Adaptogens
2 cups Water
1 tsp Salt
1 cup Desiccated Coconut Flakes (unsweetened)
Directions
1
Rinse jasmine rice in cold water until the water runs clear.
2
Drain and soak rice for up to 1 hour.
3
In one pot, bring 2 cups of water to a boil.
4
In a separate pan, stir 3 tbsp Sweet & Creamy with Adaptogens into a small amount of hot water.
5
Add coconut milk to the creamer mix and whisk over medium-high heat.
6
Bring to a simmer and stir in salt.
7
Preheat oven to 400°F (204°C).
8
Drain soaked rice and place it in an oven-safe pan.
9
Pour hot coconut mixture over the rice.
10
Cover tightly with foil.
11
Bake for 40 minutes.
12
In a dry pan over medium heat, toast desiccated coconut until golden. Set aside.
13
After baking, carefully remove foil (watch for steam).
14
Let rice rest, covered, for 10 more minutes.
15
Fluff and top with toasted coconut before serving.