Ingredients: yield: 4 people
1cup rice 1cup water 1cup coconut milk sea salt to taste about 1/2tsp to 1tsp of nutmeg a drizzle of coconut oil 1/2 to 2/3cup of carrot shreds
Procedure: In a casserole add the water, coconut milk, coconut oil and nutmeg.
Give it a stir and add the rice and carrot shredds.
Mix it again and close the casserole. The stovetop should be on medium heat and let it boil until creamy and the grains should be soft.
Lower the heat and cook other 5mins until ir has absorbed the majority of the liquid. Turn off the stove and serve 2/3cup of the rice in the serving dish.
Nutritinal facts: 2.5g fat 40g carbohydrate 4g protien