Sunday, February 12, 2012

Coconut Rice

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes
Yield: SERVES 4

Ingredients:
  • 2 cups white basmati rice 
  • 2 cups good-quality, full fat coconut milk
  • 1 3/4 cups water
  • 2 heaping Tbsp. dry shredded unsweetened coconut (baking type)
  • 1/2 tsp. salt
  • 1/2 tsp. coconut oil
  • Optional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe)
Preparation:
  1. Rub coconut oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
  2. Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
  3. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
  4. Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company!
  5. When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. This rice is excellent served with a variety of both Thai and Indian dishes--and even just by itself! If desired, top your rice with a sprinkling of toasted coconut and ENJOY!

2 comments:

  1. I made a version of this the other night with wild rice. It was yummy!

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  2. Yum! Post that recipe, that sounds good! Wild rice is the only rice you can soak and sprout and eat raw because it's not really rice, it's grasses.

    ReplyDelete