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coconut rice

The coconut milk in this recipe adds just a hint of sweetness- not to overwhelming but nicely perfumed. This recipe adds just a light hint of coconut to the taste.

If you want more intensity than double the amount of coconut milk while reducing the equal measure of water for a bigger burst of flavor.  You definitely need to rinse the rice to prevent from the final outcome being too sticky or gloppy.

coconut rice

The coconut milk in this recipe adds just a hint of sweetness- not to overwhelming but nicely perfumed. This recipe adds just a light hint of coconut to the taste.

If you want more intensity than double the amount of coconut milk while reducing the equal measure of water for a bigger burst of flavor.  You definitely need to rinse the rice to prevent from the final outcome being too sticky or gloppy.

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Ingredients

Recipe serves: 6
2 cups white basmati or jasmine rice
1 cup coconut milk
3 cups water
salt, to taste
sesame seeds for garnish
optional spring onions, nicely chopped for garnish
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thoughts&stories

Rice is the foundation of so many cuisines but differs in flavors, textures and ingredients depending on where in the world it is served.  There are many different types of rice and I am not going to bore you (or me) in figuring them all out.  But let’s just think about the most common varietals.

long grain is popular and can be used in most cuisines.  It is -4-5 times longer than it is wide.  You often see it used in Chinese dishes.

brown rice is nutty in flavor and in the milling process the bran layer is retained.  Brown rice takes longer to cook than white rice, and I find it often needs a bit more salt.

basmati and jasmine rice are called aromatic rice due to the fragrance-like quality in each grain.  Similar to wine, the taste of jasmine and basmati can vary from harvest to harvest based on environmental factors, and can be “aged” to cultivate a stronger aroma.

arborio rice contains grains that are oval in shape and milky white.  When cooked the grains release a great deal of starch which creates the creamy consistency desired in risottos.

originario is an Italian rice with short and round grains.  Its high absorption capacity makes it perfect for soups, dishes to be cooked in the oven, and rice pudding, rice cakes and other desserts

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coconut rice
  • time
    35
  • serves
    6
  • skill level
    Easy

Ingredients

Directions

1
Done

Rinse the rice under cold water until water runs clear- this is removing any starch.

2
Done

Place rice in medium saucepan on medium heat, add coconut milk, water, and salt.

3
Done

Bring to a boil and then reduce heat, simmering for 15-20 minutes or until all water is absorbed.

4
Done

Remove from burner and cover for last 5-10 minutes.

5
Done

To serve, fluff the rice with a fork, spoon into larger plater, plates, or scoop into individual Chinese take away containers (available online).

6
Done

Garnish with the sesame seeds and/or spring onions.