Creamy Cilantro Rice

This delicious creamy rice recipe is inspired by dear my friend and Ayurvedic chef, Mira Murphy. In the Ayurvedic tradition, basmati is considered the easiest rice to digest, but you can use another grain if you choose. Coconut water and cilantro are both considered very cooling for the body.

Author Melody Tijerina

Ingredients

1 cup organic Basmati rice
2 tsp Coconut oil just enough to cover the bottom of the pot
1 1/2 cup organic coconut water
1/2 cup water
1/2 cup organic cilantro stems (rinsed and chopped)
1/2 tsp salt
1/2 cup cilantro leaves (rinsed and chopped)
2 tbsp organic coconut cream (from a can of full-fat coconut milk)

Instructions

Melt coconut oil in a pot. Add rice and gently heat the rice unit it becomes slightly opaque and glossy. Add coconut water, water, cilantro stems and salt to the pot. Bring liquid to a boil, then reduce heat. Simmer for 15 minutes or until rice is cooked.
Remove rice from heat. Allow rice to cool for 10 minutes. Gently fold in coconut cream. I recommend 2 tbsp, but you can upto a 1/4c if you want it even creamier. Top rice with cilantro leaves and serve. This dish can be enjoyed warm or at room temperature.

Notes

This recipe pairs well with grilled vegetables and spicy chipotle black beans or black bean and corn salad

Here is a recipe for Chipotle Black Beans:

http://hathaheart.com/chipotle-black-beans-2/

Here is a recipe for Black Bean and Corn Salad:

http://hathaheart.com/black-bean-corn-salad-with-chipotle-vinaigrette/

It also pairs well with sautéed greens and a simple legume.

Here is a recipe for Basic Chickpeas:

http://hathaheart.com/basic-chickpeas-2/