Coconut Rice
This rice is lightly sweet with a "just right" flavor of coconut. It is the perfect accompaniment for Thai or fish dishes.
Servings: 8 servings
Calories: 272kcal
Ingredients
- 2 cups jasmine rice
- 1 1/2 cups water
- 1 1/2 cups coconut milk see "Notes"
- 1 1/2 teaspoons sea salt
- chopped chives for garnish optional
Instructions
- Put rice into a fine-mesh strainer. Wash and rinse under cool water until the water runs clear; set aside to drain.
- Put the coconut milk and water into a 3 quart sauce pot. Stir to combine. Add washed rice and salt; stir.
- With the lid off of the pot, bring the liquids up to a boil. Cover pot and immediately lower the heat to medium low or low, just enough to keep the liquid at a simmer.
- Keep the lid on the pot and simmer the ingredients for 20 minutes. Do not lift the lid. With the lid still in place remove pot from hot burner and allow to sit for another 10 minutes undisturbed.
- Fluff with fork and transfer to serving bowl. Garnish with chopped chives, if desired.
Notes
Rice. Regular white rice may also be used for this recipe.
Coconut milk. Use regular fat coconut milk; "lite" does not work well. Be sure to shake the can well prior to opening it because the solids and the liquids separate.
Suggestions for using coconut rice. This rice tastes great with Thai cuisine and fish. I have used it with Thai-Style Hawaiian Haystacks and Curried Chicken Tenderloins.
Nutrition
Calories: 272kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 10g | Sodium: 447mg | Potassium: 172mg | Fiber: 2g | Sugar: 2g | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg