Feeding my family wholesome, nutrient dense meals is important to me. Of course, I can’t be hiding around every corner watching my kids all hours of the day to ensure that they make good food choices all the time. When my family is home together, I like to make sure that the meal they eat will be healthy and flavorful. I learned a long time ago that if something doesn’t taste good; kids won’t eat it – no matter how good it is for them.
A few months ago, I discovered coconut water. My husband and I don’t mind the taste, but getting my kids to drink it has proven to be impossible. They would much rather drink 100% juices, or chocolate milk – both of which I believe are perfectly acceptable despite the displeased looks I encounter at the pediatricians office. Because my kids refuse to drink coconut water, I began sneaking it into my recipes.
I had never before made coconut rice. Coconut rice is traditionally made with coconut milk, but I knew that the flavor would be too intensely coco-nutty for my family. Instead, I used coconut water to impart a mildly nutty, slightly sweet flavor to already-nutty jasmine rice. My youngest son could tell right away that something was different, but admitted that it still tasted good. My husband said that it was the best rice he had ever had; while my sister chimed in that it was her new favorite rice. I proudly confessed to my family that I had swapped out the plain tap water that I usually use for rice, and replaced it with coconut water. My confession still garnered a few bewildered looks from my kids, but they ate it up all the same – no soy sauce necessary.
**COCOZIA coconut water is the only coconut water that I use. It is the purest tasting coconut water I have found on the market. Being organic and GMO free is a plus.
- 1, 16.9oz container of COCOZIA coconut water
- 1¼c jasmine rice
- 1 tbsp unsalted butter
- Salt and Pepper, to taste
- Scallions, sliced, if desired
- In a medium saucepan, bring coconut water to a boil.
- Add rice, butter, and salt.
- Cover and reduce heat to low.
- Simmer for 15 minutes or until coconut water has absorbed and rice is tender.
- Garnish with pepper and scallions, if desired.