Sunday, June 1, 2014

Coconut Rice

3 cups cooked Jasmine rice
1 Tbsp. coconut oil
1 small jalapeno pepper, chopped (retain seeds for more heat)
1 tsp. minced fresh gingerroot
1/2 tsp. mustard seed
1/2 tsp coriander seed
1/2 c. flaked coconut (we used dried coconut flakes from Trader Joe's)
1/2 c. chopped cilantro
1/2 c. chopped peanuts

Heat oil in a skillet. Add jalapeno, ginger, mustard seed and coriander seed and cook until pepper is crisp tender (about 3 minutes).

Place rice in bowl, add jalapeno mixture, coconut, cilantro and peanuts and stir well to combine. Delicious with Thai food.

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