This coconut rice can be a simple side dish or can be served for a breakfast and it’s made with just a few ingredients including rice, coconut milk, ginger and optional sweetener. It’s sticky, so it’s a great finger food if your kids aren’t quite up to utensils yet and it’s really versatile too.

Place the rice into a medium bowl and fill with water. Swirl and pour off the cloudy liquid. Repeat a few more times until the water is mostly clear.

Add the coconut oil to a medium pot placed over medium heat. Grate the ginger, if using, with a fine microplane into the warm oil. Stir and cook for about a min. Stir in the rice to coat.

Add 4 cups water and bring to a simmer. Cook for about 10 min or until the water is almost all absorbed, stirring once or twice. Stir in the coconut milk and bring back to a simmer. Cook for an additional 5 min or until the liquid is absorbed and the rice is soft, stirring a few times.

Remove from heat and cover. Let sit for at least 5 min. Stir in the shredded coconut, if using.

Serve warm.