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Coconut Rosemary Rice

Tiffany
Delicious, nutritious, and well seasoned, this tasty and easy to make rosemary coconut rice is the next best addition to boring plain rice!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 5 Servings

Ingredients
  

  • 2 Cups Brown Rice or rice of choice, measured dry
  • 3 stems Fresh Rosemary
  • 2 Cups Coconut Milk
  • 1 teaspoon Oil of choice
  • 4 cloves Garlic grated
  • 1/2 small Onion
  • 2 Scallion
  • 1/2 Water optional, for extra liquid in the rice

Instructions
 

  • Wash your veggies and rice properly and chop the onions into small pieces. Grate the garlic, leave the rosemary whole, and sauté the onion, garlic, and rosemary into a small pan with oil for at least 2 minutes.
    Be sure to tie the rosemary tightly if you don't want pieces throughout your cooked rice.
  • Once the herbs have become aromatic, add in the brown rice and coconut milk. Break the scallion into two pieces and add in. Then, stir the ingredients.
    Add in the dry seasoning and cover pot until the rice is completely cooked and fluffy. Rice cooking time depends on whether brown or white is used. I used brown rice which took about 20 minutes to cook but white rice may take in-between 10-15 minutes to cook.
  • Once the rice is cooked, carefully remove the cooked scallion. Rosemary pieces can be kept or left. Serve with your main dish of choice and enjoy!