Coconut Almond Rice

This rice may be the best rice that I have ever tasted in my life. Bold statement, I know. The coconut milk paired with garlic, onions and toasted almonds brings the usual boring rice to the next level. Seriously, I don't even know what else to say. Try it yourself and tell me you don't agree.

Coconut Almond Rice
Prep Time: 5 Minutes / Cook Time: 50 Minutes / Serving Size: 6-8

Ingredients:

• 1 Yellow Onion, Small Dice
• 3 Garlic Cloves, Minced
• 2 Tbsp Extra Virgin Olive Oil
• 1/2 Tsp Salt
• 1/4 Tsp Pepper
• 2 Cups Basmati Rice 
• 2 1/2 Cups Light Coconut Milk (1 1/3 Cans)
• 1/2 Cup Water
• 1 Tbsp Chicken Bouillon Powder (1 Cube = 1 Tbsp)
• 1/2 Cup Slivered Almonds
• 3 Tbsp Butter
• Chopped Parsley for Garnish

Directions:

Preheat oven to 350 degrees.

In a pot or dutch oven, heat up the olive oil over medium heat. Place the onions, garlic, salt and pepper. Cook for 3-5 minutes. 

Add the rice to the pot, stir and cook for 2 minutes. Add coconut milk, water and bouillon powder. 

Stir and bring to a boil. Once boiling, turn off heat, cover with pot top or foil and place in the oven. Bake for 45-50 minutes, until the rice is nice and fluffy.

While the rice is in the oven. Place the almonds onto a dry pan. Toast lightly over medium-high heat for about 5-7 minutes, shaking the pan frequently.

Once done, take out of the oven. Uncover and fluff the rice with a fork. Mix in butter and almonds.

If needed, season with salt and pepper. Garnish with chopped parsley and serve!