Coconut Rice
Warm, fragrant coconut rice makes a beautiful companion to many dishes. Shredded coconut adds a burst of flavor and crunch for a rice unlike any other.
Serves 4–6
Ingredients
| 3 | teaspoons | coconut oil* |
| 2 | cups | Jasmine rice or scented white rice** |
| 1 | 13.5-ounce can | unsweetened coconut milk*** |
| 2 1/2 | cups | water |
| 1-1/4 | teaspoon | salt |
| 4 | tablespoons | shredded coconut |
*Coconut oil is found in good markets, Indian groceries or online. Substitute vegetable oil in a pinch but really try to use the coconut oil.
**Do not substitute other types of rice or the recipe will not work properly.
***I use Chaokoh brand coconut milk because of all I’ve tried, it give the very best coconut flavor. It’s available in large chain supermarkets in the Asian food section
Directions
Have a saucepan ready for cooking rice. It will need a tight-fitting lid.
- Set saucepan over medium-high heat and add coconut oil. Bring to a sizzle.
- Add rice and sauté for 2–3 minutes or until rice turns opaque. Stir frequently and adjust heat to prevent burning.
- Pour coconut milk and water over the rice.
- Add salt, mixing well
- Stirring frequently, bring liquid to a lively simmer.
- Turn heat to low and cover the rice with an airtight lid.NOTE: You can also use a piece of aluminum foil tightly secured around the edges with a lid.
- Cook rice for 16–20 minutes, until liquid is absorbed.
- Turn off heat and fluff rice.
- Replace lid and let sit for 5–10 minutes.
- Meanwhile, place shredded coconut in a dry skillet. Shake skillet frequently until the coconut is toasted golden. Adjust heat to prevent burning.
- Place rice in a serving bowl or on a platter and sprinkle with toasted coconut.
- Serve.
Preparation Time:
Approximately 35 minutes
