I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Rice with Coconut, Vanilla, Dates and Lemon

This is really good! Although it isn’t sweet, except for the dates, it’s like a savory dessert.  That said, it goes very well with meats, poultry, fish or vegetarian entrees and is especially nice with Southeast Asian and Pacific Islands foods. Kids who aren’t put off by dates would really enjoy it. You could substitute raisins if you prefer.

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Rice with Coconut, Vanilla, Dates and Lemon

Ingredients

Scale

22/3 cups coconut milk

13/4 cups basmati rice (white or brown)

1 teaspoon Rain’s Choice pure Vanilla Extract

1/2 teaspoon sea salt (or to taste)

1 cup unsweetened shredded coconut 3/4 cup pitted dates, thinly sliced (Bahri or Medjools are especially nice)

11/2 teaspoons grated lemon zest

3 tablespoons fresh lemon juice

Instructions

In a heavy 2-quart saucepan, combine rice with liquid and bring to full boil. Add salt.

Reduce heat to low, cover and cook 15 minutes. Remove from the heat and let stand, covered for 10 minutes. Add vanilla extract.

Fluff the rice into a hot serving dish. Toss with dates, coconut, lemon zest, and lemon juice to taste.

Garnish with extra lemon zest, coconut, and parsley.

Notes

Serves 6 – 8.

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Patricia Rain
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