Wednesday, May 2, 2012

Coconut Hibiscus Rice

From the Blog archive: The Joy of Cooking en Mexico

Coconut Hibiscus Rice
The idea for this recipe came from Ricardo Barrios, the father of my youngest son and a Mexican native. Hibiscus flowers turn everything they are in a deep magenta color. They turn this rice a gorgous purplish pink color and impart a special, slightly tangy flavor as well. You can find these flowers at your local herb shop or health food store, or check for them in the mexican sections of the grocery store. The spanish name is Jamaica. Any white rice will work in this recipe, however, Jasmine imparts a nice fragrant touch and Arborio rice results in a creamier version.

1.5T coconut oil 
1.5c coconut milk
1.5c water
1c white rice of choice 
1/6 c dried hibiscus flowers
1/8 c dried unsweetened coconut 
1/2t sea salt

Heat oil and rice in small saucepan suitable for cooking rice. Saute together for a few minutes until rice is slightly cooked and glossy. Add water, hibiscus flowers, and salt and let mixture go to a boil. Reduce heat to a simmer and let cook, covered,  about 20 minutes or until rice is finished. Rice will continue cooking when taken off heat. NEVER stir rice while it is cooking. Rice can be fluffed after it is done cooking.

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