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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.


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.

Here is a recipe for a lovely cooling cucumber-mayo sauce that reminds us of Tzatziki.  


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)



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