Coconut Cranberry Holiday Rice Recipe

Cooking Directions

• STEP 1.In a saucepan, combine the basmati rice, coconut milk, water, cranberries, cinnamon, nutmeg, and salt.
• STEP 2.Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
• STEP 3.Simmer the rice for about 15-20 minutes or until the liquid is absorbed and the rice is tender.
• STEP 4.Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes.
• STEP 5.Fluff the rice with a fork and garnish with some chopped parsley or toasted coconut flakes.
• STEP 6.Serve the coconut cranberry holiday rice as a side dish or as a main course.

Cooking Tips

• You can add some toasted almonds or cashews to the rice for added crunch.
• For a sweeter version, you can add a drizzle of honey or maple syrup to the cooked rice.
• If you don't have cranberries, you can use dried cherries or raisins instead.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the rice in the microwave or on the stovetop until heated through.
• Serve the coconut cranberry holiday rice with roasted turkey, ham, or roasted vegetables.