Coconut RicePosted: January 21, 2012 Filed under: Food and it's Impact on Our Health, In The Kitchen with Millie- How To's Leave a comment
This dish a a perfect example. I love Thai food, but with it’s emphasis on rice it is carb heavy. As rice is a gluten free grain, it is ok to eat occasionally. The way to handle that is ANY time you eat more carbs than usual, balance it with adding more fat. This allows the body to take in the carbs slower so that it does not spike the blood sugar so drastically.
Example; Cannot resist that slice of bread while waiting for your dinner at a restaurant? Slather the bread generously with butter.
The Fluffiest Coconut Rice
From Bon Appetite
- 2 cups jasmine rice
- 1 cup coconut cream
- 1 1/2 tablespoons sugar
- 1 teaspoon kosher salt
Rinse rice in a large bowl with cool water until water runs clear. Drain rice.
- Combine rice, coconut cream, sugar, salt, and 2 cups water in a medium saucepan. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an electric rice steamer.) Cook until rice is tender and liquid is absorbed, 40–45 minutes. Fluff rice with a fork; cover and let sit for 20 minutes.