Oh man I needed this kitchen success more than words could possibly say. Finally, after a streak of several kitchen flops something delicious (besides chocolate chip cookies) came out of my kitchen. I can’t say for sure the streak is over because the other components of this meal–red curry salmon and stir-fried bok choy–had a few flaws I’m still working out.
But this rice, oh this rice, is so ready for you to try. I didn’t even realize anything special was happening until I tasted it and proceeded to eat the rice straight out of the pan with a giant spoon. It’s so creamy! Add just the right amount of sea salt (a generous sprinkle) and the subtle coconut flavor comes through even more. Then there’s the edamame, which gives the dish a variety in texture that takes it beyond your basic side of brown rice. I could eat this all day every day and I’m pretty sure it could be paired with just about any kind of protein you like. Although the rice comes out perfectly smooth, delicious, and flavorful I definitely suggest drizzling just a little bit of soy sauce right before serving for that final BAM your palate craves.
It’s simple, sure, but a great way to elevate brown rice for more variety in your daily grain repertoire.
Creamy Coconut Brown Rice with Edamame
1 cup long grain brown rice
1 cup light coconut milk
1 1/2 cups water
1 1/2 cups frozen shelled edamame
Combine brown rice, coconut milk, and water in a pot. Heat over high heat until boiling. Cover, reduce heat to simmer and cook 35-45 minutes until liquid is absorbed. Remove from heat, keep covered, and set aside for 5-10 minutes.
While the rice cooks, in a separate pot heat about 3 to 4 cups of water over high heat until boiling. Add frozen shelled edamame and cook 5-8 minutes until edamame is heated through. Drain and set aside.
After rice rests, add edamame and stir to combine. Sprinkle sea salt to taste. Right before serving, drizzle with some soy sauce.