Coconut Rice with Butternut Squash
2 cups rice
4 cups water
1 butternut squash, cubed
3 tablespoons coconut yogurt
¼ teaspoon coriander
¼ teaspoon turmeric
¼ teaspoon cumin
Cut up the butternut squash into bite size cubes and place in a single layer in two vacuum seal packages. Cook for 90 minutes in the SousVide Supreme at 183 degrees.
Meanwhile add the rice into a rice cooker and fill water to the level for two cups of rice if using a cooker. If not using a rice cooker, add 4 cups of water to the 2 cups of rice. Add the coconut milk and spices and stir together so there are no lumps from the yogurt. Cook the rice in the rice cooker (or heat in a pan to a boil then cover and reduce heat to a simmer for 20 minutes.)
Once the rice and squash are done, add the two together. Pour in a little olive oil and add some fresh cracked pepper. Serve.