Coconut Rice

This stuff is AMAZING and will fill any sweet and salty craving. From my fave cookbook, Cravings.

Time: 45 minutes (10 min prep)

Type: Side

Ingredients:

  • 1/2 cup unsweetened shredded coconut
  • 1 1/2 cups jasmine rice
  • 1 14-oz can coconut milk (full-fat)
  • 1/4 cup sugar
  • 1 1/2 tsp kosher salt

Directions:

  1. In a dry skillet, toast the coconut over medium low heat, stirring until lightly browned and fragrant (4-5 min). Remove shredded coconut and place on a plate to cool (if you leave it in the skillet it might burn).
  2. In a medium saucepan, combine the rice, coconut milk, 1 3/4 cups water, sugar, and salt and bring to a boil over high heat.
  3. Reduce the heat to a barely bubbling simmer, cover, and simmer until rice is cooked and the liquid is absorbed, about 20 minutes. There may be a bubbly layer of coconut cream on top of the cooked rice, so poke through it to make sure the rice is cooked.
  4. Remove from the heat and fluff with a fork, re-cover the saucepan, and let stand for 5 minutes.
  5. Transfer to a serving bowl and top with the toasted coconut.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s