Coconut Broth Rice
Rice cooked in broth is a staple in our kitchen. The kids love rice with a bit of butter and salt and I love that they are getting a serving of broth with their dinner. Once you make it a few times you’ll be able to make it with your eyes closed or even with your lovely children asking when dinner will be ready at the same time. Replacing half the liquid with coconut milk gives it a slight richness and sweetness that pairs well with so many foods.
Ingredients:
Makes 4 servings
1 cup rice, we use organic white jasmine rice
1 cup broth
1 cup canned coconut milk
pinch of salt
a pat of butter
Directions:
In a saucepan with a lid, stir the rice, broth, butter and salt together.
Place the lid on top and put it on medium heat. Watch closely until it comes to a boil. Once it’s boiling turn the heat down as low as it can go and leave the lid on. Let it cook for about 15-20 minutes. You should be able to stir the rice with a fork and it will feel fluffy and dry with no liquid in the bottom of the pot. Top with your favorite protein and enjoy!
