Coconut, Cashew Rice

Servings: 2
Preparation Time: 30 minutes

Ingredients:

• 1 cup rice, uncooked
• 1/4 cup dried shredded coconut
• 1/4 cup paneer, cubed or shredded
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon coconut oil
• 1–2 green chilis, finely chopped
• 1/4 cup cashews
• 1/4 teaspoon red chili powder

Directions:

Cook rice with a little salt and coconut oil. Set aside.

On medium-low heat, toast cashews until golden brown and set aside.

Next, on medium-low heat toast paneer and set aside.

In a non-stick pan, add coconut oil. Once oil is hot, add shredded coconut and toast for 1–2 minutes. Then add salt, sugar and chili powder. Add the cooked rice to the mixture and stir. Top with toasted cashews and paneer.

Usha from Louisville, KY, won $50 for this recipe and photo! Submit your recipes here!

Coconut Rice Rounds (Bibingka)

Servings: 10
Preparation Time: 45 minutes

Ingredients:

• 1 cup sushi rice, (also known as sticky rice)
• 2 cups water
• 1/2 teaspoon salt
• 1/4–1/2 cup coconut flour
• 2 teaspoons baking powder
• 1/3–1/2 cup sugar for desired sweetness
• 1 3/4 cups coconut milk*
• sugar, optional topping
• shredded coconut, optional topping

Directions:

Option: You may soak the rinsed rice overnight to remove the phytic acid before cooking. Add rice to boiling, salted water, stirring constantly for 15 minutes. Allow to cool.

In a blender, combine 1/4 cup coconut flour with the baking powder and sugar. Add cooked rice and coconut milk, processing until it becomes a thick paste. If more thickening is necessary, add a little more flour.

On a cookie sheet lined with parchment paper, create circles with the mixture, 3–4 inches across and 1/2 inch thick. Bake at 350 degrees F for 20 minutes. The bottoms should be a light, toasty brown. Remove from oven and sprinkle with sugar and shredded coconut. Return to oven for 5 minutes or pop under the broiler to melt the sugar and toast the coconut, optional.

Note: In the Philippines these are baked on banana leaves cut into rounds. You may cut the parchment in circles around each little cake for easy storage.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Diane from Hubert, NC, won $50 for this recipe and photo! Submit yours here!

Hawaiian Rice Pudding

Servings: 8–12
Preparation Time: 30–40 minutes

Ingredients:

• 2 cups jasmine rice
• 1 cup coconut water
• 4 cups coconut milk (reserve 1 cup)*
• 1/2–3/4 cup whole sugar (per desired sweetness)
• 1 tablespoon coconut oil
• 1/2 cup shredded coconut
• 1 teaspoon pure vanilla
• 1/2 teaspoon cinnamon
• 20 ounces crushed pineapple (drained)**
• 15 ounces mandarin oranges (drained)

Directions:

Combine rice, coconut water, 3 cups of the coconut milk, sugar, and coconut oil in a 4 or 5-quart sauce pan. Bring to a boil, and then reduce heat to a simmer for about 15–25 minutes until rice is tender.

While rice is simmering, soak the shredded coconut in 1/2 cup of the remaining coconut milk. Drain the pineapple and mandarin oranges and set aside.

When rice is tender, remove pan from heat. Add all the remaining ingredients and stir well. Place in a bowl or glass pan and sprinkle a little extra cinnamon on top, if desired.

Serve with whipped cream or pour a little extra coconut milk on top before serving.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

**Try different fruit combinations. You can have a lot of fun with this recipe!

Recipe and photo submitted by Susan, Amelia, OH.

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