Coconut-Cinnamon Rice

  

This soft and sweet rice is a favorite in many Colombian homes. I have added cinnamon to give it more depth and flavor. It is excellent for the Pitta dosha.

Makes:  6 servings

Ingredients:

2 tsp coconut oil

2 tsp black mustard seeds

2 tsp stevia or cane sugar 

½ cup grated coconut 

1 cup basmati rice 

1 ½ cups water 

1 tsp pink salt 

2 tsp cinnamon

Constitutional Variations:

For Pitta: use white mustard seeds

For Vata: add more cinnamon while cooking

For Kapha: add ½ tsp ginger

Directions:

On medium heat, melt the coconut oil, mustard seeds, sugar and grated coconut in a pan. Roast until the coconut is golden. Add the rice, water and salt. Boil and cook until the rice has holes in it. Lower the heat and cover for 10-15 minutes. Serve with cinnamon sprinkled on top.