The other day I ran across a super simple recipe for baked brown rice. I normally cook my brown rice on the stove and thought it might be a little easier to bake. Amy over at Simply Sugar & Gluten-free posted her version of this recipe the other day & I just knew that I had to try it.
I modified the recipe slightly. Here is the recipe that I used:
Coconut Baked Brown Rice
1 cup light coconut milk (I used Trader Joe’s)
1 1/3 cup water
1 1/2 cups brown rice (I used short grain)
1 tsp salt
Dash of pepper
Preheat oven to 375.
1. Microwave liquids together until they come to a boil.
2. Place rice & salt in a 1.5 qt. baking dish.
3. Pour boiling liquid over rice & stir.
4. Cover well and then bake for an hour (until rice is tender & all liquid is absorbed).
5. Remove cover & fluff with fork. Cover lightly & let sit for 5 min & serve.
This rice was awesome!! Jon raved about it! The coconut milk added a great flavor. I served this along side of BBQ chicken breast, asparagus & salad. This recipe is super easy & now the way I will be making rice from now on!
I found a new use for some of my raspberries that I bought the other day. Ice cubes!!! I took 5 frozen raspberries & placed them in my glass of chardonnay. OMG….awesome! The frozen raspberries kept the chardonnay super cold and didn’t dilute it. Also, the raspberries were super tasty once the wine was gone.
Lara Bar news. Yesterday I posted about the shrinking Lara Bars. Sarah from Lara Bar contacted me and has offered to replace any of the bars that were smaller than the “normal” size. Thank you Sarah & Lara Bar.
Happy hump day!! Only 2 more days until the long weekend!! Do you have any fun plans for the Holiday weekend?