Coconut calms the gut and warms the soul. Naturally creamy and slightly sweet coconut milk is the “dairy” of choice in many traditional cultures. As a milk substitute, it’s a source of healthy fatty acids called lauric acids that are easy to digest. Lauric acids also have antibacterial and antiviral properties. Coconut milk helps build immunity, prevent disease and boost brain function, among many other benefits.

Coconut milk is made by combining the coconut “cream” found within the hard white coconut “meat” and the coconut water, the clear liquid found in young coconuts. Coconut milk can also be made by blending and straining coconut meat. As coconuts mature more of the water turns to meat, making older coconuts better for coconut milk production. Coconut milk is an excellent source of vitamins and minerals and the dairy alternative of choice for people allergic to nut- and grain-based milks. 

Its sweet, mild flavor and fresh aroma is perfect for recipes like my Creamy Coconut Rice. This is a fantastic side dish often recommended to soothe GI issues. Make a batch and use throughout the week to accompany grilled chicken and fish and build a rice bowl. 

Say hello to the simple ingredient list for our creamy coconut rice

• 2 cups Jasmine or basmati rice
• 1 can light coconut milk
• 2 cups stock, chicken or vegetable
• 1/2 teaspoon sea salt
•  Optional additions: scallions; lemon, lime or orange zest; fresh herbs

The method is very simple. All you have to do is..

1. Rinse the rice well in a fine mesh strainer.
2. In a medium pot, add the rice, stock, salt and coconut milk. Stir. Cover and place on medium-high heat.
3. Simmer for 20 minutes, stirring occasionally or until most of the liquid is absorbed.
4. Remove the rice from the heat and set aside, covered, to steam for 5-10 minutes.