Eosinophilic Esophagitis Friendly Coconut Cilantro Rice
Total time1 hr 10 min
Prep time10 min
Cook time50 min
4.7(23)
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Learn more →Ingredients
4 servings
- 1 ½ cups long-grain brown rice
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup water
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- 1 tbsp fresh lime juice
- ½ cup fresh cilantro, roughly chopped
- 1 tsp lime zest
- 1–2 tbsp toasted unsweetened coconut flakes (optional)
Instructions
- 1
Rinse the brown rice in a fine-mesh strainer under cold running water until the water runs mostly clear, about 30 seconds. Shake off the excess water.
- 2
Combine the rinsed rice, coconut milk, water, grated ginger, turmeric, and salt in a medium saucepan. Stir to distribute the spices evenly, then bring to a boil over medium-high heat.
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