Coconut Basil Brown Rice

Coconut Basil Brown Rice

Coconut Basil Brown Rice

After making this dish to go with my Gluten Free Steamed Sole with Citrus Tamari Sauce my husband remarked how it reminded him of risotto.  It is kind of like risotto in its creaminess but it also has a nice Thai twist to it as well.  This is good enough to eat on its own, but could be delightful with coconut crusted shrimp or a curried chicken.  If you're worried about having too much coconut because of the fat, I've used a light coconut milk and also, it is not as bad as you think.


4 cups cooked brown rice
1 can lite coconut milk
1/4 cup unsweetened coconut flakes, toasted
1/4 cup fresh basil, finely chopped
1 tbsp minced fresh ginger
1 clove minced fresh garlic
1 tbsp gluten free thai peanut sauce
1 tbsp virgin coconut oil
good pinch sea salt


Heat a sauce pan and add coconut flakes to toast.  Remove from heat when lightly golden brown and set aside.

Add coconut oil to pan and saute the garlic and ginger just until the garlic is cooked.

Add the coconut milk, thai peanut sauce and basil to the pan.  As soon as it comes to a boil turn down to a simmer and add the coconut.

After the flavors have had a chance to mingle, add the cooked brown rice and stir.  Serve immediately.

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