COCONUT RICE
Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.
Provided by Tejal Rao
Categories grains and rice, side dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Rinse the rice a few times, until the water that drains away runs almost completely clear.
- Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
- Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 1 gram, SaturatedFat 8 grams, Sodium 243 milligrams, Sugar 3 grams
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Nakayinga Hashinat
[email protected]I love the simplicity of this recipe. It's a great way to add some extra flavor to your rice without a lot of fuss.
Sartaj Alimy
[email protected]Great recipe! I've made this coconut rice several times now and it always turns out perfect. It's a great side dish for any meal.
Jennifer Kunkel
[email protected]Easy to follow recipe that resulted in delicious coconut rice. The rice was cooked perfectly and the coconut flavor was just right.
South Bay Adoptions
[email protected]This coconut rice recipe was a hit! The rice was fluffy and flavorful, and the coconut milk added a creamy richness. I also loved the hint of sweetness from the brown sugar. I will definitely be making this again.