One of my favorite summer side staples is coconut rice. It lends a tropical flavor to grilled chicken, fish or pork. It's especially good paired with Fire Island marinade and grilled honey lime pineapple.

I use Basmati rice because it causes less inflammation in the body but you can use whatever rice you find best.

Ingredients

  • 2 cups coconut milk (about 1.5 cans)
  • 2 cups rice
  • 2  cups water + 1/2 cup water later
  • 2 tbsp coconut or olive oil
  • salt/pepper
  • fresh chopped cilantro
  • 2 lime wedges

Directions

Prepare rice to package specifications but instead of using water, use half water and half canned coconut milk. You can use more coconut milk for more coconut flavor but it can burn and ruin your rice.Add in a dash of coconut oil and salt and pepper when cooking. I also add in 1/2 cup water about five minutes before time ends for extra fluffiness.

TIP: shake can of coconut milk before opening!

For even more seasoning, chop cilantro and add to rice after preparation and add a squeeze of lime juice.

 

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