Thai Coconut Rice

• 2 cups Medium Grain Rice
• 2 cups Regular Coconut Milk
• 2 cups Water
• 1/2 teaspoons Kosher Or Sea Salt
• 1 Tablespoon Coconut Oil
• 2 Tablespoons Maple Syrup, Sucanat, Brown Sugar, Or Sweetener Of Choice
• 1/2 teaspoons Coconut Flavoring (optional)
• 2 Tablespoons Tasted Coconut, Optional

1. 1. In a large, deep-sided pot, melt the coconut oil over medium heat. Add the rice and cook, stirring occasionally, for about 2 minutes.
2. 2. Add the coconut milk, water, salt, sweetener, and flavoring if using. Stir well. Bring the rice to a boil, stirring occasionally to prevent the rice from burning.
3. 3. When it comes to a boil, reduce the heat to medium-low. Place the lid askew on the pot, allowing some of the steam to escape. Cook for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.
4. 4. Turn off the heat. Cover the pot tightly with the lid and allow to rest for 5-10 minutes, or until you are ready to serve. When you are ready to serve, fluff the rice with a fork or chopsticks. Top with toasted coconut if desired.

rice, regular coconut milk, water, kosher, coconut oil, maple syrup, coconut flavoring, tasted coconut

Taken from tastykitchen.com/recipes/sidedishes/thai-coconut-rice/ (may not work)