A simple treat that can be prepared while making dinner. This recipe is great served with fruit on top – citrus salad with orange blossom water, and coconut garnish is featured. Mango, pineapple, and papaya would be great too. Even sliced bananas with pecans or almonds.
1 can coconut cream
1 cup basmati or jasmine rice, rinsed
pinch of salt
On medium high heat, in a sauce pot, combine the coconut cream, rice, and salt. Stirring occasionally, bring to a boil. Once boiling, turn heat low, and continue stirring occasionally for ten minutes. Cover the pot for an additional five, stirring once or twice.
Leftovers can be stored in the fridge in an airtight container for about a week. This can be served hot, cold, or room tempture