top of page

Coconut Cranberry Rice

Rice is a great carb, minimally processed and easy for your body to turn into energy. When we’ve had a tough workout or even just a busy day, and need to replenish some calories, I like to make this scrumptious rice.

This recipe uses coconut water and oil, red onion and dried cranberries. It’s a taste of the Islands and Christmas all in one. Heaven in a pot.


1 Tbsp coconut Oil

1 diced red onion ( about 1/2 cup)

1 1/2 cups basmati or jasmin white rice

3 cups coconut water ( or you can use 2 cups plain water and 1 cup coconut milk)

1/3 cup unsweeted dried cranberries

1 tsp sea salt


In a medium sauce pan on medium heat, melt the coconut oil.

Add in the diced red onion and sauté until they begin to be translucent but do not brown.

Add in the rice and give a good stir around to coat everything in that nice coconut oil. Next, add all the liquid and salt and cranberries.

Put the lid on and turn up the heat to high. Watch closely, and when the pot comes to a boil, turn in right down to the lowest low.

Leave the lid on ( so you steam the rice) and cook for 25-30 mins. Do not lift the lid or stir or add any more water. The rice will absorb all the liquid and become plump and soft.

When the rice is done, you will see little 'holes' in the top of the rice. That's what they look like to me at least!

You can tests a piece of rice if you aren't sure... also, if you think it's done but there's still liquid bubbling at the sides, replace the lid and leave it for 5-7 more mins. You want all that coconutty goodness to absorb into the rice!

Yum! Enjoy!


bottom of page