Make this without the optional flavors for a simple, yet yummy side dish that's easy for your little ones to eat since the grains hold together well. Add just ginger, or add ginger and the optional spices at the end for more flavor. We like adding raisins to the mix when we add the extra spices!
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 minute. Stir in the rice to coat.
Add 4 cups water and bring to a simmer. Cook for about 10 minutes 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 minutes 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 minutes. Stir in the shredded coconut, maple syrup, cinnamon, and/or turmeric if using. Serve warm.
You can store this in the fridge, once cooled, for 3-5 days. Reheat to serve.
Rinse the rice to remove extra starch and help prevent it from sticking to the pan.
Make sure that the temperature of the stove doesn't get too high to avoid the rice from sticking to the bottom of the pan.
Stir occasionally since the coconut milk has a tendency to sort of float to the top of the pot.
Season to taste to make sure you like the levels of sweetness.
Cook the rice all the way through to ensure it's soft. You can always add a little water if needed to cook it to softness.