Recipe: Tasty Sarah's Cookoo for Coconut Rice

Delicious, fresh and tasty.

Sarah's Cookoo for Coconut Rice. Special coconut rice recipe. learn how to make a simple and tasty Nigerian coconut rice recipe. using freshly homemade coconut milk to cook this coconut. Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. In a saucepan, combine coconut milk, water, sugar, and salt.

Sarah's Cookoo for Coconut Rice It pairs perfectly with a tropical meal, a Thai main dish, or seafood. It's super easy to make, it has a delicious and rich, natural coconut flavor and it compliments so many flavors. Try coconut flour for some wholesome nutrition and relief! 💩. You can cook Sarah's Cookoo for Coconut Rice using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sarah's Cookoo for Coconut Rice

  1. It's 1 can of coconut milk.
  2. Prepare 2 cup of Jasmine rice.
  3. You need 1 1/2 cup of water.
  4. Prepare 2 tbsp of coconut oil.
  5. You need 2 tbsp of shredded coconut.
  6. You need 1 tsp of salt.

Cookoo for Coconut Organic Why not just have delicious coconut flour 🍞? People bend over backward and drink strange concoctions. More Coconut Recipes Coconut milk rice Coconut chutney Easy Coconut ladoo Coconut burfi. This healthy recipe for coconut rice uses no added sugar.

Sarah's Cookoo for Coconut Rice instructions

  1. grease small saucepan with coconut oil.
  2. add coconut milk, water, rice, shredded coconut and salt and cook on high stirring frequently until boiling.
  3. Once boiled turn heat down as low as possible and cover keep cooking for 7 minutes.
  4. remove from heat and do not uncover until ready to eat. stays hot for a couple hours covered..
  5. When ready to serve fluff up with cooking spoon..

It is suitable for pairing with savory dishes and yet naturally sweet enough for dessert too! This healthy recipe for coconut rice uses no added sugar. Preparation Rinse rice in a large bowl with cool water until water runs clear. Lately I've been experimenting with coconut rice, not the sweet dessert rice that accompanies mango slices, but the savory type, more like a pilaf, cooked with grated coconut and aromatic spices like cardamom, cloves, and cinnamon. Malaysian food bowls me over, so I've been recreating those extraordinary sweet, sour and hot flavours at home.