As a life-long survivor of endometriosis, I am ever on a quest to find ways to make my quality of life not merely bearable, but also enjoyable. You can actually begin reading my story here. And since endo is so closely placed to the digestive tract, I can't help but think that what my endo-sisters and I choose to eat has a huge impact on our symptoms.
So, long story short? I am now completely gluten-free, as I've tested it out and gluten definitely exacerbates my endo flares. I am also completely red meat free, and very limited in dairy products. And that limit in dairy means that one comfort component of food for me - the creaminess that comes with using butter and heavy cream and cheese is limited or eliminated.
So imagine my delight when I was reading Love in the Time of Cholera, in which they referenced Coconut Rice several times over, and I immediately went to my Pinterest board titled "Food from Lit" to look for recipes of coconut rice. I tried it, was mostly pleased, and have tweaked the recipe several times over since then only to find that:
- I love coconut rice (my version) AND
- It helps my endometriosis AND
- It is SO CREAMY!!!!
This makes me downright giddy! To have flavorful, creamy rice with no dairy in it! How fabulous is that?
Here's your ingredients: I go for the highest fat content I can find in whatever brands the stores have - and I never knew there were so many brands of coconut milk in our area. The "official" recipe called for jasmine rice, but I've also done this with long-grain, etc. It works with any white rice, but the jasmine helps with the pearly, creaminess of it all. Don't forget your sea salt - adds flavor without sodium, and fresh garlic.
Here's the beauty of my method of cooking rice. Or rather, the Filipino method of cooking rice. I lived with a Filipino family for a summer one year when I was in college. They taught me that, regardless of what any recipe book says, if you're making white rice, it doesn't matter what measurement of rice you've used - you simply add water until, when you insert your finger into the pot, and you barely rest your tip on the top layer of rice, the water comes to your first knuckle.
You will be greeted with creamy, garlicky deliciousness when the timer goes off. Turn off the burner, stir, perhaps adding a splash more water, and set the lid back on so all moisture can be soaked up by the rice.
I know that coconut macaroons can be helpful for those who suffer from IBS. And since endo symptoms are so closely related to IBS, I tend to think this is a similar reaction. Every time I've eaten coconut rice, even if I've gorged myself on it, I do not feel ill the next day. The book, Love in the Time of Cholera, called for fried fish with coconut rice. I haven't made the fried part, but I have made baked fish and fish sticks with it, and it does go together very nicely.
Let me know if you try this! Happy Cooking!!
2 cups of white rice
1 can of (high fat) coconut milk
2 teaspoons of sea salt
2-3 cloves of garlic (to taste)
Water as needed
1. Chop the garlic, and add the garlic, salt, can of coconut milk and rice to a pot.
2. Stir the pot, and add water until, while inserting your finger, the tip of your finger touches the rice and water reaches your first knuckle.
3. Stir well and begin to heat.
4. When the water starts getting hot, cover and turn the burner to low. Set a timer for 25 minutes.
5. When the timer goes off, stir well and add a splash of water.