I love easy dishes to prepare. I also love coconut! So making the coconut rice dish from Trufflehead sounded like a win-win to me.

Ingredients were pretty simple, but I omitted the sugar.

This recipe calls for cooking the rice on the stovetop, but I actually do better with baking my brown rice so it doesn’t burn. So I threw the ingredients into a 9×9 baking dish (minus the dried coconut) and covered with foil.

Then I popped it into a 350 degree oven for an hour and 15 minutes. No-thinking rice is always a winner in my book. Pulled the dish out and let it cool a little and fluffed the rice a bit.

It had a very creamy texture to it. I plated it up (topping with toasted coconut) with some grilled chicken and sauteed broccoli.

In fact, mixing all three together was really tasty – I bet that would make a great casserole!

My husband loved the rice as well, and we were discussing how great it would be to omit the salt and pepper and use the rice the next morning as a breakfast custard. Heat it up with some milk, top it with some maple syrup and coconut and it would probably be fantastic!

Find more by Lori at http://findingradiance.com/.