Coconut Rice

I created this blog post so I wouldn't have to dig out the recipe I scribbled on an envelope. My kids call it "dessert rice" and indeed it's so pleasantly sweet you can eat it all by itself; but it has an aromatic flavor that goes well with curry or kebabs.

I have had this recipe ready to post for a month but I can't get a picture before our family eats it up. I adapted it from an epicurious.com recipe; adjusting the recipe to use the whole can of coconut milk (it annoys me when recipes use part of a can).

You'll need:
3 cups dry jasmine or basmati white rice (rinsed in cold water)
2.5 cups water
1 can coconut milk (full fat, unsweetened)
2 Tb sugar
1 tsp kosher salt

Instructions:
1. Soak rice in cold water and rinse/drain until the water is clear. This is a super important step; don't skip it or your rice will be clumpy. 

2. Heat water and coconut milk until boiling. Add the rinsed and drained rice and stir in 1 tsp salt and 2 Tb sugar. 

3. Set heat to low and cover pot with lid. Heat for 25-35 minutes without stirring until all liquid is absorbed. Fluff rice with fork and serve. 

 

Serves: 6 people
Prep time: 5 minutes
Cook time: 25-35 minutes

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