Asian Coconut Rice
Coconut rice makes a terrific accompaniment to many seafood dishes and curries. This coconut rice recipe is sweet and delicious and the toasted coconut adds a great flavor.
2 cups white rice
2 cups (1 can) good-quality coconut milk
1 1/2 cups water
3/4 cups dry shredded unsweetened coconut (baking type)
1 Tsp. salt
1/4 cups sugar
1-2 Tbsp. toasted coconut for garnish (see instructions below recipe)
Place rice, coconut milk, water, shredded coconut, sugar and salt in the pot and set over medium-high heat.
Stir until liquid comes to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).
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 about 15 minutes, or until most of the liquid has been absorbed by the rice (to check, pull rice aside with a fork to see down to the bottom of the pot).
When the liquid is gone, 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.
When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt and sugar, adding a little more if needed. Top with a sprinkling of toasted coconut, and ENJOY!
To Toast Coconut: Place 1 Tbsp. dry shredded coconut in a frying pan over medium-high heat and stir (“dry fry”) until light golden brown.
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