Rice Recipes

Coconut Rice

Coconut Rice (2)

I made this exotic rice with SoDelicious coconut milk, organic carrot shreds, nutmeg and coconut oil. The texture is smooth and the flavor fresh, natural and delicious.

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

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Procedure:                                                                                                                                                                                                                                                                 In a casserole add the water, coconut milk, coconut oil and nutmeg.

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Give it a stir and add the rice and carrot shredds.

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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.

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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

Coconut Rice (1)

Curry Rice

This is another interesting and super healthy rice. Why is it yellow? Because of the tumeric. Tumeric is a root that is known for being medicinal. it is similar to the ginger but its skin is darker and when peeled its color is orange. It has many properties: antiviral, antibiotic, anti-inflammatory, immune system booster, protects and prevents many diseases.

I cooked this rice with natural and organic peanut oil, a pinch of vanilla, sea salt and water.

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Ingredients:                                                                                                                                                                                                                                                            yield: 4 people

1cup rice           2cups water          sea salt to taste     a drizzle of peanut oil      1tsp vanilla      1T tumeric

Procedure:                                                                                                                                                                                                                                                              In a casserole on medium heat, combine all of the ingredients. Let cook until boiled. Then, lower the heat and cook until the rice is soft. Turn off the stove and serve.

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Nutritional facts for 2/3cup: 1g fat         37g carbohydrates           3g protein

Almond and Vanilla Rice

This rice is very peculiar. It is one of my favorite rices. I used coconut oil, almond butter and vanilla. Its flavor is sweet and it combines perfectly with my Coconut Crusted Salmon. You may add more almond butter or vanilla if you want an intense flavor and sticky texture.

Ingredients:                                                                                                                                                                                                                                                            yield: 4 people

1cup rice             2cups water        1T almond butter           1tsp vanilla         a drizzle of coconut oil

Procedure:                                                                                                                                                                                                                                                             In a casserole on medium heat, combine the rice, water and coconut oil.  Let cook until boiled. Now, add the almond butter and vanilla and lower the heat. Let cook until the rice is soft and the almond butter has dissolved. Turn off the stove and serve.

Nutritional facts for 2/3cup: 3g fat         38g carbohydrates          4g protein

Peanut and Ginger Rice

This is an Asian tasting dish. It has the spicy of the ginger and protein and healthy fats from the peanut butter. It is an excellent recipe for vegan and vegetarians. You can pair this dish with lots of vegetables or a nicely cooked tofú.

Ingredients:                                                                                                                                                                                                                                                            yield: 4 servings

1cup rice                1T ginger              1T peanut butter          2cups water          sea salt to taste       a drizzle of peanut oil         1/3cup chopped leeks

Procedure:                                                                                                                                                                                                                                                             In a casserole on medium heat, combine the rice, water, sea salt, ginger and peanut oil.  Let cook until boiled. Now, add the peanut butter and leeks and lower the heat. Let cook until the rice is soft and the peanut butter has dissolved. Turn off the stove and serve.

Nutritional facts for 2/3cups: 3g fat            38g carbohydrates         4g protein

Lemon and Basil Rice

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I cooked this super healthy and unique rice with lemon and basil. My grandparents live in the rural area and they have avocado, mango and lemon trees. The lemon tree is giving so much lemons that I had to do something incredible besides just fresh lemonade. Secondly, my grandfather made a small garden with the help of the gardener. They seeded the aromatic basil. From there I pick up fresh, natural and organic fresh basil for many of my recipes. The basil has grown a lot and you can smell the aroma outside.

So having these two ingredients, I decided to combine them in a rice recipe. You can feel a balance between the two flavors. The rice is fragrant and ideal to eat with veggies, tofú or your preferred source of protein. Besides lemons and basil, I added a hint of ginger, sea salt and coconut oil. The coconut oil helped me to get the friendly texture and also brings a soft flavor. I used the juice of one lemon, nut you can use about 1tsp of lemon essence if you do not have lemons. You can play with the ration of the lemon juice, but be careful because if you exceed, then you can have a sour rice and that would not be pleasant.

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Ingredients:                                                                                                                                                                                                                                                                 yield: 4 servings

1cup white rice          the juice of 1 lemon       fresh basil leaves (about 1T)       1/2tsp ginger zest      a drizzle of coconut oil      2cups water       sea salt to taste WP_20150720_015

Procedure:                                                                                                                                                                                                                                                                   Turn on a stove top on medium heat and add the water. Incorporate the rice with all of the ingredients and mix. Let the rice cook until it boils. Once it has boiled, lower the heat and let cook until fully cooked or until the water has been absorbed. Then, turn off the stove top and serve the rice.

Nutritional facts for 2/3cups: .5g fat             40g carbohydrates         3g protein

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