After I did my meal planning for the week I went to the grocery store. It was then when I realized that I had 3 recipes with coconut in them on the list. I must have been on some coconut kick when I sat down to meal plan. But since both the husband and I are coconut fans I don’t think he minded it either! We don’t have rice very much in our house. We are more of a pasta family. So I rarely venture out and try new rice recipes. I made this and served it up the cuban black beans and Asian salmon with peach and mango salsa. I loved it! My son who doesn’t like coconut anything didn’t care for it so he stuck to the beans and salmon. So if you are a coconut fan like me give this rice a try!
Truvia sent me a fun package and their sweetener was the perfect touch to sweeten this rice up! I feel like rice and coconut milk can be a little bland.. So Truvia was the perfect touch to take this rice from bland to amazing! I feel like that is what is so great about Truvia. It sweetens things up without making you feel guilty about adding spoonfuls of sugar to your meal.
1 (13.5 oz) can of coconut milk
1 1/4 cup water
2 teaspoons of Truvia baking blend
pinch of salt
1 1/2 cups white rice (uncooked)
In a saucepan over medium heat, add the coconut milk, water, Truvia, and salt. Stir all together until the Truvia is dissolved. Bring the a light boil and add rice. Stir and then turn down heat to medium low. Cover and simmer for 18 minutes. Stir a few times during the simmering. Then serve! We loved this with cuban black beans and Asian salmon with peach mango salsa.
Check out the recipe for the Asian Salmon with peach mango salsa here!