From time to time I may share a referral to a product that I use and trust. I do earn income from qualifying purchases through an affiliate link. Rest assured this has no additional cost to you. I only recommend the best for your family, the same as I do for mine! Thank you for supporting Scratch Made Food! & DIY Homemade Household.

Wednesday, March 16, 2022

How to make Coconut Brown Rice, a soaked rice method.

Delicious, nutritious Coconut Brown Rice! The side dish that is so easy to make, and the perfect one to enjoy with everything! Including spicy or not! And meat or not! 


Coconut rice seems to be everywhere! And I certainly understand why, it is creamy and delicious. But I couldn't help but noticed it was not made with brown rice...so I set out to change that! Being a whole grain and (mostly) whole food family, my goal is to take those recipes that look delicious and make a whole grain version that is just as good. And that is how we came to enjoy this delicious side dish of Coconut Brown Rice!


This is a soaked rice method, but don't let that stop you! All it really means is that you take the rice, some water, and a splash of apple cider vinegar and stir them together the night before. Just let that bowl rest overnight and you will be ready to turn four basic ingredients into a delicious bowl of Coconut Brown Rice for dinner. Personally, I also like to make up a batch and divide it into two cartons for the freezer. I can't wait to try this with Three Ingredient Pineapple Thai Chicken or Sweet Lime and Curry Chicken Thighs...

Coconut Brown Rice is cooked quickly in your Instant Pot, with no scorching or uncooked grains of rice. And did I mention this is only four simple ingredients and one of them is water! I did learn a good kitchen tip here the other day, turn your can of organic coconut milk upside down before opening. That way you will not lose any of the coconut water when you spoon out the top layer. 


I must confess, more than once I have opened the can right side up and while spooning out the solid coconut creme I have created a gusher...but no more! I have to say this recipe is so simple, with very few instructions needed. This leaves plenty of room to share this tip on how to open the coconut milk, without a big mess to clean up! And because this recipe is so easy to make, Coconut Brown Rice is perfect to make with your favorite cook's helper...

Some thoughts on this recipe:

I like to make this up and divide it into 4-cup containers and freeze it. It is so convenient to pull a carton from the freezer for dinner!

If you have a large InstantPot double the recipe and save time on future meals. 

By the way, Coconut Brown Rice also makes delicious rice pudding...


Ingredients needed for this recipe:
  • full fat coconut milk
  • brown rice
  • salt
  • apple cider vinegar
You will also need the following:
  • measuring cups
  • measuring spoons
  • large mixing bowl
  • fine mesh strainer
  • silicone spatula
  • Instant Pot or electric pressure cooker
Now we are ready to begin!



Coconut Brown Rice
by the seat of my pants!

2 c long-grain brown rice
apple cider vinegar
1 can full-fat organic coconut milk
1 1/4 t salt
1 1/2 c water

The day or evening before, soak the rice

Place the 2 cups of long-grain brown rice into a large mixing bowl. Add a cap of apple cider vinegar. Add enough cool water to cover the rice by 2 inches. Cover with a kitchen towel and let rest overnight. 

Cooking Coconut Brown Rice.

Pour the soaking rice into the mesh strainer and allow it to drain thoroughly. When you lift the strainer from the sink, there should not be a stream of water coming off the draining rice. If need be, let drain until there is no water coming off the strainer when lifted from the sink. 


Place the drained rice, coconut milk, salt, and 1 1/2 c water into the cooking vessel of the Instant Pot. Attach the lid, close the vent, and set the cooking time to 25 minutes. 


When the 25 minutes lapses, let rest under pressure for an additional 10 minutes. Open the vent, remove the lid to the Instant Pot, and fluff the rice with a silicone spatula. 


Pile into a serving dish and enjoy!

Storage options for Coconut Brown Rice. Store covered in the refrigerator for up to three days. This dish is perfect to freeze for longer storage times. 

UPDATE:  For your convenience, a "copy and paste" version of Coconut Brown Rice has been included below. 

#wholefoodingredients

#scratchmadefoodforyourfamily

Thanks for stopping by!
 
We offer new and delicious recipes each Monday, Wednesday, and Friday. Please come and visit again for new recipes, and my down-home take of keeping a home.

 
Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household. 

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral! 

You may also enjoy, Creative writing from the heart... stories of life, living, and family.


Scratch Made Food! & DIY Homemade Household proudly shares with these generous link parties featured here.  


Printable "copy and paste" version:
Coconut Brown Rice
by the seat of my pants!

2 c long-grain brown rice
apple cider vinegar
1 can full-fat organic coconut milk
1 1/4 t salt
1 1/2 c water

The day or evening before, soak the rice

Place the 2 cups of long-grain brown rice into a large mixing bowl. Add a cap of apple cider vinegar. Add enough cool water to cover the rice by 2 inches. Cover with a kitchen towel and let rest overnight. 

Cooking Coconut Brown Rice.

Pour the soaking rice into the mesh strainer and allow it to drain thoroughly. When you lift the strainer from the sink, there should not be a stream of water coming off the draining rice. If need be, let drain until there is no water coming off the strainer when lifted from the sink. 

Place the drained rice, coconut milk, salt, and 1 1/2 c water into the cooking vessel of the Instant Pot. Attach the lid, close the vent, and set the cooking time to 25 minutes. 

When the 25 minutes lapses, let rest under pressure for an additional 10 minutes. Open the vent, remove the lid to the Instant Pot, and fluff the rice with a silicone spatula.

 Pile into a serving dish and enjoy!

Storage options for Coconut Brown Rice. Store covered in the refrigerator for up to three days. This dish is perfect to freeze for longer storage times. 

~~~~

Would you like to comment?

  1. This sounds amazing. I would love it if you would share this on the Fabulous Friday Link Party this Friday. You can find the link on my website, Peacock Ridge Farm. Blessings to you.

    ReplyDelete
  2. Yay -- glad to see this is cooked in the Instant Pot!

    ReplyDelete
    Replies
    1. Right!? I am so happy I overcame my fears regarding using a pressure cooker!

      Delete
  3. I do not have a Instant Pot. Can you give instructions for stove top please

    ReplyDelete
    Replies
    1. Vicky, I do not, but this should work. Follow exactly except increase water to 1 3/4 c bring to a boil in a large covered saucepan, reduce heat to low and cover. Cook for 35 minutes, check for doneness and cook additional time if needed. Adjust heat if needed to avoid scorching. Set covered pan off burner for 5-10 minutes to rest, then fluff and serve. Thanks for stopping by.

      Delete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!