Ingredients
1 cup organic brown basmati rice (uncooked)
1 can light coconut milk (BPA-free)
½ cup water (see Chef’s notes)
2 tbsp organic lime juice (+½ Tbsp as desired, freshly squeezed, zest before juicing)
¼ tsp salt (optional)
1 ½ tsp organic lime zest (zest before juicing)
lime wedges (for serving)
Directions
1
In a saucepan, combine rice, coconut milk, water, lime juice (start with 2 tbsp), and salt if using.
2
Bring to a boil on high heat, stir, then reduce heat to low, cover, and cook for 35–40 minutes, or longer until liquid is absorbed and rice is cooked through.
3
Turn off heat, stir in lime zest, and let sit for 4–5 minutes.
4
Taste test, add additional lime juice if desired.
5
Serve with lime wedges to squeeze on individual portions.
Chef's Notes
Water
It’s helpful to have 1–2 tbsp boiled water on hand, in addition to the ½ cup used to cook the rice, to moisten the rice as it sits before serving.
Serving Suggestion
Try with the Zucchini Chickpea Tomato Curry.
Recipe from eat, drink & be vegan by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
1 cup organic brown basmati rice (uncooked)
1 can light coconut milk (BPA-free)
½ cup water (see Chef’s notes)
2 tbsp organic lime juice (+½ Tbsp as desired, freshly squeezed, zest before juicing)
¼ tsp salt (optional)
1 ½ tsp organic lime zest (zest before juicing)
lime wedges (for serving)
