Thai Coconut Rice

Ingredients

• 2 cups Thai jasmine-scented white rice
• 2 cups good-quality canned coconut milk*see note below
• 1 ¾ cups water
• 2 heaped tbsp. shredded unsweetened coconut
• ½ tsp salt
• ½ tsp coconut oil or vegetable oil
• 1-2 tbsp toasted coconut for garnish
• 1 can Navy or Great Northern Beans
Artful Toppings:
• 1 bunch radishes sliced thin
• 1 bunch spinach with stems
• Shredded carrots
• Cherry tomatoes cut in half, or Heirloom cherry tomatoes in different colors, cut in half
• Fresh mint leaves, chopped
• Assorted edible flowers if available, If not: fruit such as strawberries, blueberries

Instructions

1. Lightly oil the bottom of a deep-sided pot that has a tight-fitting lid.
2. Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot.
3. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to simmer. Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice.
4. Turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat.
5. When ready to serve, remove the lid and fluff rice with a fork. Season with salt if needed. Top with a sprinkling of toasted coconut. Add the beans for a complete protein.
6. To toast coconut: Place 1 Tablespoon shredded coconut in a frying pan over medium-high heat and stir until light golden brown.
7. Have a “competition” to create food art on top of white rice and beans. Take pictures of creations before eating. Who can make the most colorful plate? Who can decorate with an interesting design? Who can eat the most vegetables and flowers?