Simply cooking rice in coconut milk instead of water adds a whole new dimension of flavor. Since coconut is a tropical fruit, coconut rice is traditional in southern Indian, southeast Asian, and Latin American cuisines.
Yield: 4-6 servings
Time: 25 minutes
Tools
- medium saucepan with lid
- wooden spoon
Ingredients
- 1½ c short-grain rice
- 3 c coconut milk (can replace up to half with water)
- pinch of salt
Directions
Bring rice and milk to a boil over medium heat, stirring occasionally.
Reduce heat to low, add salt, and cover. Simmer, stirring occasionally, for 10 minutes.
Remove lid and continue cooking another 10 minutes or so, stirring, until the rice is tender. If it seems dry, add a bit of water as needed.
Notes
I always add a couple of cloves of minced garlic along with the salt, just to give the rice a bit more oomph. You can also add toasted coconut to make it crunchy or cooked beans for added bulk and nutrition.
Adapted from Mark Bittman’s How to Cook Everything Vegetarian (read my review).
Buy it:
Help
Abbreviations | Conversions | Cooking tips
