To me, there’s perhaps nothing as grounding and nourishing as a bowl of rice. Even while so many other grains (or psuedo-grains, as the case is with quinoa) have come into vogue in recent years, rice still has a special place in my heart. This particular recipe stands out because I’ve included coconut milk and daikon radish–two flavorful additions–which add elements of sweet and savory to the dish. Serve with some sauteed garlic greens and baked tofu, and you’ll have yourself a simple, nutrient-dense meal.
Coconut Rice with Daikon Radish
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
1/2 cup basmati rice
2/3 cup daikon radish, chopped finely
1/2 cup full-fat coconut milk
1 1/2 cups water
1 tablespoon tamari
1 tablespoon coconut sugar (or organic cane sugar)
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 tablespoon lime juice
Cilantro, for topping
1. Mix together milk, water, tamari, sugar, coriander, and ginger in a medium saucepan.
2. Bring to a boil and add the rice and daikon radish. Lower heat to a simmer and cook until the liquid has been absorbed, about 25 minutes.
3. Once liquid is absorbed, take the rice off heat and mix in lime juice.
4. Top with a handful of cilantro and serve immediately.
Have you cooked with daikon radish?
More recipes by Molly: Fennel and White Bean Hash
Related: French Radish and Peas Bruschetta
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Photos: Molly Lansdowne