Coconut Rice

I make this for my daughter’s birthday breakfast every year. It is dairy free and so delicious. 

Coconut Rice

71/2 cups water

5 cups Arborio rice

1/4 tsp salt

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2 cans coconut milk

1 cup sugar

1/2 tsp coconut extract

1/2 tsp vanilla extract 

Rinse rice three times. Put rice in rice cooker. Stir in water. Close lid and let sit for 40 minutes or longer. Stir in salt and cook on white rice setting. 

In a medium saucepan, whisk together coconut milk (both cans) and 1 cup sugar over medium-high heat. Whisk until sugar is dissolved and coconut milk comes to a boil. Remove from heat. Whisk in extracts. 

Once rice is finished cooking, stir coconut milk into rice cooker. My rice cooker holds 10 cups of rice and the coconut milk mixtures fits perfectly with the cooked rice. 

I like this best when it is hot, but my kids also eat it cold. You can play around with the recipe and get creative. Store any leftovers in the fridge.