Skip to main content

Super Easy Yummy Fluffy Coconut Rice (in the Sun Oven)



For the last few days we have not used the oven or stove for cooking our meals. We aren't doing the "raw vegan" thing either, or only in a limited way. Instead, the delicious coconut rice in the photo above was cooked by the Sun outside in our backyard. Free Power. The recipe for the coconut rice and the cucumber-mayo sauce (like Tzatziki) above are below. You can find the recipe for the sun-roasted Moroccan Vegetables HERE.

FLUFFY NO-FAIL COCONUT RICE SOLAR-COOKED

If you have a Sun Oven, set it up, position it for the sun, and wait for it to hit 300 degrees Fahrenheit before putting in the rice.

Using one of the black speckled (granite) pots that come with the Sun Oven (or that you can purchase pretty handily), put in the following ingredients:

2 cups of regular rice (I used Jasmine)

1 tablespoon turmeric powder

1/4 cup - 1/2 cup coconut shreds (I used unsweetened, fine shreds)

1/4 teaspoon sea salt

zest from one small lemon (optional)

3 1/2 cups water (1 3/4 cup of water per 1 cup of rice)

1 tablespoon coconut oil

Mix all the above well 

When the thermometer reads 300 degrees, put the lid on the pot and place on the leveling tray in the Sun Oven. Fasten the small tag knobs on the glass door. Check to make sure you are getting optimal sun angle (the small black dot inside the white dot is centered as well as possible.)

Depending on your sun source, you could have the rice cooked up nice and fluffy within an hour, or it may take a couple of hours for all the water to be absorbed. It may get dry and sticky but it WILL NOT BURN, so don't be worried about having it sit in the pan longer than you had planned.

I cooked my rice in tandem with the Moroccan-style vegetables-- one pot fitting inside the rim of the other. The vegetables take a little longer to cook (especially the sweet potato) than the rice.

Smells DIVINE and should look something like this when it is done:

Fluff it up and enjoy it with the rest of your meal. If you have leftovers, refrigerate and re-warm in the Sun tomorrow (a little water and salt maybe).

😎If you are looking for a larger, family-size solar oven than the one you currently use, this is it! Go HERE to learn more and to purchase. I am a Canadian but you can use my link to order from anywhere in the world. I believe that all of the ovens are shipped from the United States at this time. If you are curious about the company history and current vision, go HERE.


QUICK TZATZIKI-LIKE SAUCE (vegan recipe)
Here is a recipe for a lovely cooling cucumber-mayo sauce that reminds us of Tzatziki.  

Ingredients: 

1/2 English cucumber, peeled, grated and squeezed or pressed to remove the excess water. Set aside.

Combine the following in a small mixing bowl:
1/2 cup coconut yogurt (or other non-dairy yogurt).
1/4 cup non-dairy milk
1/2 cup vegan mayo
Juice of 1 lemon or 2 tablespoons Apple Cider Vinegar

Mix the above creamy mayo mixture until smooth.

Add in:
1 green onion, chopped fine (whole onion)
1 -2 garlic cloves, minced
2 tablespoons fresh, chopped baby dill tops
black pepper to taste.

Fold in the cucumber.

This does not go into the Sun Oven... lol.... (oh, I do crack myself up)

MORE SOLAR RECIPES FROM OG'S BACKYARD OVEN:






Comments

-Popular This Month-

Yummy 3-Ingredient Organic Breakfast Cookies

Organic Breakfast Cookies (rainbow effect thanks to a crystal on my kitchen window sill) You may already have come across these delicious breakfast cookies but thought: "hey, where's the good stuff? The sugar? The eggs? The fat?"  Well, the good stuff is all in the ingredients-- this is a whole food recipe which means we aren't using derivatives, we're using the real food, and it doesn't need to be gussied up with animal products to have incredible mouth appeal (that is what fatty, sugary, salty, custard-y textures and tastes contribute).  So, I say, try 'em and if you're disappointed, well, add some of the other ingredients... COOKIE INGREDIENTS (all organic and non-GMO) 3 well-mashed Bananas 1 C. Old-Fashioned Oat Flakes 1/4 C. Chia Seed Gel You can go with these 3-- pretty delicious by all counts-- or you can add in one or several of the following: 1/4 C. chopped Nuts (I like pecans) or Seeds 1/4 C. unsweetenened Coconut shre

Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in) Our younger son grows organic vegetables, fruit and berries on an off-grid community farm in the interior of BC.  We stopped in to see him the other day and came away with a load of last year's carrots, still as carrot-y flavoured and plump as the day they were dug from the ground, thanks to the hill-side root crop storage cellar.   Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips.  They are also a great base for a roast carrot soup.  When you roast veggies, you get extra delicious flavour. PAN-FRY CARROTS (Roast Carrot Sticks) <more properly called: Oven-fried> Wash and scrape carrots.  Chip or slice into strips, as desired. Preheat Oven to 425 degrees F. In a large bowl, combine: 1-2 T. Olive Oil 1 tsp.   Celtic Sea Salt 4-6     large straight Carrots , cut into chips or strips (as desired) Lay chips out on a cookie sheet

Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

If you have only ever eaten Cream of Tomato soup from a can, this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! .  This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them.  Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T.      Olive Oil or Vegetable Broth 1/2       Onion , minced 3 cloves Garlic 1 tsp.     Marjoram 1 tsp.     Thyme 1/2 tsp. Smoked Paprika 1/4 tsp. fresh or ground Rosemary 2 C.      no