Serves: 4 – 6 GLs per serving
200g brown basmati rice
50g block creamed coconut, chopped roughly
1 bay leaf
1. Bring 400ml of water to the boil in a non-stick pan.
2. Add the creamed coconut and stir until it has dissolved.
3. Add the rice and the bay leaf, cover and simmer for 20-25 minutes or until the rice is cooked but still firm.
4. Serve with Ginger Chicken above with fresh bay leaves to garnish.
Monica Durigon | Nutritional Therapist
Find out more about Everyday Nutrition here or follow Monica on Facebook and Instagram.
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