Coconut Infused Jasmine Rice

by Debbie Sarfati, Whole Nourishment
serves 8

Ingredients:
  • 2 cups brown jasmine rice
  • 4 cups water
  • grated zest of 1 lime
  • juice of ½ lime
  • 2/3 cup shredded coconut
  • 1 ½ tsp. salt
Method:
  1. Combine the rice, water, lime zest, lime juice, coconut, and salt in the rice cooker or pot and set to cook.
  2. DO NOT STIR! Cook until all the water has been absorbed.
  3. Fluff and serve.


Did you know?

When Columbus first arrived in the Americas, there were close to 300 varieties of corn being grown on the continent. Today, only 16 varieties of corn account for over 70% of the corn being grown in the United States. With the advent of genetically engineered corn, we are in danger of losing all genetic diversity, leaving the nations corn crop open to widespread destruction by a single fungus or disease.

Quotes

"Conformity is the jailer of freedom and the enemy of growth."
~John F. Kennedy
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