Cool Coconut Rice

Cooking at home is the easiest way to eat better, and to ensure you know what’s going into your meals. But after a long day, the last thing I want to do is take the time to cook a meal. And when there are infinite options of delivery services out there, it makes it all that much more tempting to order take-out. But there is a solution- meal prep!

Meal prep is the ultimate game-changer when it comes to avoiding take-out. Not only does it save you time and money, but it also promotes healthier eating habits. By planning and preparing meals, you can ensure that you have options available throughout the week.

Whether it's simply prepping ingredients like roasting vegetables, steaming rice or making freezer-friendly meals, meal prep allows you to stay on track with your goals and resist the temptation of take-out. With a little bit of planning and organization, you can enjoy delicious homemade meals that are both satisfying and nourishing.

This Cool Coconut Rice recipe has become one of my favorite dishes to prepare ahead, and it’s so delicious and satifying, take-out doesn’t even cross my mind. Often I’ll toss a little bit of prepped chicken on top, and in minutes I have a meal that I enjoy each and every time I eat it. But don’t take my word for it- add this recipe to your meal prep rotation and find out for yourself!

Cool Coconut Rice

Ingredients:

COCONUT RICE:

1 1/2 C Jasmine Rce

1 (15 oz) Can Coconut Milk

1 Clove Garlic, Minced

1 tsp Salt

1 C Water

SALAD:

2 Red Peppers, sliced thin

1 C Shredded Red Cabbage

1 1/2 C Shredded Carrots

1 Small Red Onion, diced

1 C Cilantro, chopped

3/4 C Green Onion, sliced

1 C Cashews, chopped

SAUCE:

1/3 C Almond Butter

2 Tbl Honey

3 tsp Ginger, grated

2 Tbl Rice Vinegar

2 tsp Sesame Oil

Water

PIN ME For Later!

Directions:
Rinse the Rice, and place into a pot or Instant Pot.

Mix in the Coconut Milk, Garlic, Salt, and Water.

If making Rice in an Instant Pot:

• Place Rice, Coconut Milk, Garlic, Salt & Water in Instant Pot.

• Seal the Lid & Cook on Rice Setting.

• Quick Release Steam once complete.

If making Rice on Stove:

• In a medium pot, mix together the Rice, Coconut Milk, Garlic, Salt, and Water.

• Bring to a boil.

• Cover Rice, reduce heat to low, and let simmer for 15 minutes.

• After 15 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.

In a small, microwave-safe bowl, combine the Almond Butter and Honey. You may need to microwave the Almond Butter until it’s thin enough to combine with the Honey.

Add the Ginger, Rice Vinegar and Sesame Oil.

Stir all ingredients together.

Thin with some water to the desired consistency.

Fluff the rice and combine it with the Salad ingredients.

Drizzle with the Sauce to taste.

Serve with Lime, Cashews & Cilantro to garnish.

Notes:

• You can use any Nut Butter in the recipe. Alternatively, you may also use Sun Butter or other Seed Butter if you wish.

• Feel free to add whatever veggies you like- the options are endless.