Friday, February 4, 2011

Coconut Black Rice

Coconut Black Rice
Servings: 4
WW Points+: 3 per serving

1 Tbsp. butter
1/2 c. onion, diced
1.4 c. yellow bell pepper, diced
1/4 c. red bell pepper, diced
1/2 c. Chinese black rice
1/2 c. chicken stock
1/2 c. water
1/2 c. light coconut milk
1 Tbsp. sugar
1/2 tsp. salt

Melt the butter over the medium heat in a large saucepan. Sauce the onions and peppers until the onions are translucent.

Add the rice, chicken stock, water, sugar and coconut milk and bring to a boil, stirring occasionally. Cover and reduce the heat to medium low for 30 minutes, or until almost the liquid is absorbed and the rice is creamy. Stir a few times before seasoning with the salt and pepper.

NOTES: After initially adding too much liquid, I thought I was in for disaster. But instead, I made a creamy, delicious side dish, almost like a risotto. The measurements above reflect this creamy result. Perfect alongside fish.

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