Coconut Rice

SERVES 4

Calories: 335

Carbs: 52 g

Fiber: 5 g

Protein: 4 g

1. SOAK 20 minutes then FRY TOAST for about 5 minutes 

   1. • 1 T coconut oil

      • 1 cup brown rice

      • 100 g onions, diced

      • 1 clove garlic, crushed

      • 100 g carrot, diced

2. ADD and FRY about 1 minute

1. 1. • 1 t pandan leaves, ground

      • 1/2 t salt

      • 1/2 t turmeric

      • 30 g dried coconut, unsweetened

      • 30 g dried raisins

      • 30 g cashews

      • 210 g coconut milk, whole

      • 120 g vegetable stock

      • 2 t sugar

2. FLUFF then finish with chopped cilantro and lime juice