Wednesday, February 18, 2009

Coconut Rice

Coconut oil has several unique properties that make it an excellent treatment for yeast infections. Among the most potent natural yeast-fighting substances are lauric acid and caprylic acid, both derived from coconut oil. All medium chain fatty acids found in coconut oil kill yeast, viruses and bacteria. Some of these substances are stronger against one type of organism and some work better against others, so when all these elements combine forces in this unique type of oil, they become a daunting weapon. This recipe makes a great side dish for chicken or fish, also makes a good breakfast.

2 cups Thai jasmine-scented white rice
2 cups coconut milk
1 3/4 cups water
1/2 tsp. salt
1/2 tsp. virgin coconut oil
Optional: 1 tsp. coconut flavoring
Optional: 1-2 Tbsp. toasted coconut (unsweetened)

Rub oil over the bottom of a deep-sided pot. Note: the pot will need a tight-fitting lid. Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat. Stir well. Add flavoring, if using. Continue to stir occasionally until the coconut milk and water come to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning). Once the coconut-water has begun to gently bubble, stop stirring and turn down the heat to medium-low. Place lid askew on the pot, allowing some of the steam to escape. Cook for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water. Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to rest 5-10 minutes, or until you are ready to eat. The rice will "steam" and have a nice, slightly sticky texture. Tip: Your Coconut Rice can stay warm this way for up to 1 hour. When ready to serve, remove the lid and "fluff" rice with a fork or chopsticks. If desired, top with a sprinkling of toasted coconut or sweeten with a little stevia.

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