Coconut Black Rice

Several health experts were recently asked what food trends they believe we will see in 2013. One expert predicted that we will all begin embracing black rice, as it has been shown to be the most anti-oxidant rich food known to man {pushing blueberries to the number 2 slot}.  So of course I ran out and bought a bag,  not knowing how I would prepare it.  Enter in Malaysian tempeh and aha - how about some black coconut rice to go with it? 

Coconut Black Rice

1 c black rice

1 c + 1/3 c  lite coconut milk

2/3 c water

1/8 t of salt

a pinch of fresh ground black pepper

3/4 t garlic powder

1/8 t dried galangal {or you can substitute ground ginger}

1/8 t ground turmeric

3 T unsweetened coconut flakes

Place the rice in a fine mesh sieve and rinse well and drain.  Place the rice in a pot with the coconut milk, water, salt and pepper and bring to a boil.  Cover with a tight fitting lid and reduce heat to low simmer. Simmer for 15 minutes. Remove from heat and let sit covered for 15 minutes.

Meanwhile heat a small non-stick skillet over medium - high heat. Add the garlic powder, galangal , turmeric and coconut flakes. Cook, stirring often until coconut begins to turn a light  golden color and spices are fragrant.  

Fluff the rice and stir in the spiced coconut until combined.

Source:  Jill Crusenberry