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Author Notes: On a coconut kick, thanks to Food52, I offer a quick and easy variation on a simple pot of jasmine rice. Steaming in coconut milk (soy-based) adds a subtle sweet favoring. Turn up the heat with onion, minced garlic and fresh ginger. Finish with sweet peppers, fresh basil, chili pepper flakes, and oh-yes, coconut. Done in 30 minutes. —Vivian Henoch
- 1 cup jasmine rice
- 1 cup coconut-soy milk
- 1 cup water
- 2 tablespoons coconut oil
- 1 small onion, diced
- 1 small red pepper
- 1 small yellow pepper
- 1 jalapeño pepper, minced (optional)
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic (or to taste), minced
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon salt and pepper to taste
- 1/2 lime, juiced
- 1/4 cup Toasted coconut
- In a four-quart pot, heat oil: sauté (or "sweat") onion, garlic and ginger
- Add rice, stir until rice is coated with oil. Immediately add coconut milk and water.
- When liquid comes to a boil, add chopped peppers, lower burner temperature to let rice steam.
- When rice is fully cooked, gently stir in basil, pepper flakes, (black pepper). Top with toasted coconut.
- This recipe was entered in the contest for Your Best Coconut