So delicious! This is a must make recipe for especially for vegans, vegetarians and diabetics, because whole grains, like brown rice are an important component of eating healthier. The subtle coconut flavor is neutral enough to serve with any vegetable and it’s especially great with fruit of all kinds. Chopped fresh pineapple with this rice is one of my favorites! And if you want to make plain rice, that’s fine, too. Directions are included below to do that also! And if you want to cook this on the stove, increase the water to a total of 2 1/2 Cups; cooking at a simmer, covered for 45 minutes, or until all the water is gone.
There are Significant Health Benefits from Brown Rice
Especially when compared to white Rice. Before white rice went through the refining process, it at one time looked exactly like brown rice. Brown, unlike white rice, still has the side hull and bran. The side hulls and bran provide “natural wholeness” to the grain and are rich in proteins, thiamine, calcium, magnesium, fiber, and potassium. Since whole grains are proven to reduce the buildup of arterial plaque and reduce the risk of heart disease and high cholesterol, most anyone can gain health benefits from eating them.
Beans and Rice are Beneficial for Weight Loss or Diabetic Diets
For those trying to lose weight or those suffering from diabetes, it can prove a healthful staple given its low glycemic rating which helps reduce insulin spikes. If you want to boost the protein count, enjoy brown rice with beans. When you do that, the result is not only higher in protein, it also has all the amino acids, so you get complete protein. This allows your body to get the most nutrients from what you’re eating. The beans also contribute most of the fiber since they are one of the best sources of soluble fiber, which helps lower cholesterol and keeps blood sugar balanced.
Whole Grains are important for Living Longer
The bottom line is that eating whole grains is one of the most important things you can do for your health. So make the switch from white to brown rice and to whole grains, everywhere you can. Research shows that you can statistically reduce your risk of death by 15%, just by making one dietary change, eating more whole grains!
Friends,
I hope you’ll love this coconut rice recipe as much as I do! Whole grains are wonderful used in many ways. Most commonly eaten as a side dish, in a burrito or protein bowl, in a sandwich wrap, or in soup or chili. Here’s some other whole grain recipes you’ll love!
Instant Pot Rainbow Quinoa – Fall in love with this superfood!
Also:
Instant Pot Black Beans, Tomatoes, Corn and Brown Rice
I just love it when you comment, like or review my recipes. I can enjoy seeing your photo and you can follow me on Instagram if you use #MySweetCaliforniaLifestyle . It’s so great to see how you put your own spin on it!
Cheers! -Linda
- 1 C Organic Brown Basmati Rice
- 1 ¼ C Water
- ¼ C Sweetened finely shredded coconut (if using unsweetened coconut, add 1 t Honey)
- 1 T Virgin Coconut oil (no need to melt)
- 1 t Vanilla extract
- 1 t Kosher sea salt
- To garnish, add your choice of:
- ¼ C Pomegranate seeds, optional to garnish
- Combine all ingredients into the bowl of an Instant Pot or electric pressure cooker and stir.
- Close lid, set vent to seal and set to low pressure or pressure cook setting.
- Set timer to 22 minutes; note: with 10 minute warm up and 10 minute cool down; cooking will take approximately 42 minutes.
- Once cooking is done, you’ll hear 3 beeps; turn to off (or unplug) and allow pressure to go down naturally for 10 minutes.
- Carefully release vent to open, this will allow the rest of the pressure and steam to be released.
- Remove lid, and fluff with a fork.
- Serve warm or at room temperature.
- Best served immediately, or tightly cover and refrigerate leftovers for a few days, or, freeze for up to 3 months.
- Note: For plain rice, use olive oil instead of coconut oil, eliminate coconut and vanilla, nuts are optional.
- Other ideas for add-ins: Chopped pistachios or cashews, unsalted pepitas, toasted sesame seeds, or serve sautéed garlic and mushrooms over this rice.
