Traditionally, coconut rice is made using white rice but brown rice is definitely a healthier option and it is no less delicious. Unlike white rice, it is unrefined, easier to digest, higher in protein, fibre, calcium and other nutrients as well as having a lower glyceamic load. This means that it doesn't spike your blood sugar in the same way and helps to reduce insulin spikes.
Ingredients (serves 4)
300g brown rice
1 can of coconut milk
200ml of water
1 lime
1 1/2 teaspoon of maple syrup
A pinch of salt
2 large handfuls of raisins
Place the rice, coconut milk, maple syrup, lime, salt and water in a pan and bring to the boil, stirring thoroughly. Once the water is boiling, turn down the heat and allow it to simmer until the rice softens. Keep an eye on the water, topping up if necessary to prevent burning.
Once the rice has softened (should take around 30 minutes) and the water has absorbed, remove the pan from the heat and mix in the raisins. If there is any excess water drain it off before adding the raisins.
Place a lid on the pan and allow the rice to sit for about ten minutes so that the raisins go plump and juicy, using a fork to fluff the rice a few times to prevent sticking. Once the raisins are soft, you are good to go. I topped mine with toasted sesame seeds and extra lime and enjoyed it with Thai green curry. Yum!
