y’all! it’s friday. i wanna celebrate with you. i really, really do. but Christmas is like 5 weeks away. 5. weeks. and i have about 0 things on my to-do list done. but i’m not gonna freak out. ima get through Thanksgiving first and then freak out. because that’s the adult way to handle it.
since we are doing mostly homemade gifts this year things aren’t looking too awesome…i kinda keep putting actually making them off. because y’all there are other things i need to do. like binge watch the newsroom. you know…important things. so my to-do list keeps growing. as of today it includes: make gifts for all the people, address and mail-out our Christmas cards, plan a cookie exchange party, decorate our home for Christmas, and figure out what exactly to get my hubby. men are impossible to shop for!
so now i gotta buckle down. time to adult- at least for a month. then i can go back to lazy mornings and pajama days. but before i start being all responsible and no-nonsense, there is time for just a little more fun. in the form of this quirky rice. half regular rice, half risotto. not overly tropical but not plain ol’ rice either. it’s the perfect balance of adult and funsies.
and it goes great with the thai roasted chicken. or any chicken really. this coconut rice has fresh lime and cilantro and is cooked in chicken broth and creamy coconut milk. toasting it just a bit in coconut oil before adding the liquid allows the lime zest and rice to become besties and gives the rice a little nuttier flavor. plus it’s brown rice so that means it’s healthy which means it has no calories. that’s how that works, right?
i have come a long way since i first cooked rice by myself. flashback to when i was in middle school and i was asked to cook some rice for our family’s dinner. there were 5 of us and since i had no clue what i was doing i used my amazing math skills (ha!) to determine that 5 of us would probably want a cup of rice each (why?) and then i would need enough for folks to have seconds (in case 1 cup of rice per person just wasn’t enough) annnnd then we would need enough for leftovers. in short, i cooked 12 cups of dry rice. the entire box. y’all. i had every pan we owned on the stove boiling water and cookin’ up rice. we had enough rice to feed our entire block. and still have leftovers.
but don’t worry. this recipe doesn’t call for 12 cups of dry rice. just the 1. we’re not getting crazy- remember? we’re adulting now. at least till our Christmas list is done and checked. twice. then we can breakout the eggnog and get crazy with the rice. if that’s your thing.
- 1 c. dry brown rice
- 1/2 purple onion, diced
- 1 t. minced ginger
- 1 t. lime zest
- 1/2 T. coconut oil
- 1 c. coconut milk
- 2 c. chicken broth
- salt to taste
- 3 t. fresh cilantro
- Heat saucepan over medium heat. Add oil and melt. Stir in rice, onion, ginger, and lime zest and saute 5-8 minutes until onion is soft and mix is fragrant.
- Stir in coconut milk and next 2 ingredients. Bring to a boil. Reduce heat, set a lid askew over pot and simmer about 45 minutes or until all the liquid is absorbed. Fluff with a fork. Sprinkle with cilantro and serve!