Ok, so we all love rice (if you don't, why are you even here?). It's delicious, versatile, and is the perfect companion to so many dishes.
You probably already have a go-to rice recipe but if you're looking to take your rice game to the next level, why not try coconut rice?
When done right, it should be super fluffy and have the perfect coconut flavor: not so strong so that it overwhelms the rest of the dish, yet strong enough that you definitely notice the difference.
A few days ago, I saw a recipe for coconut rice in Christopher Kimball's Milk Street cookbook and decided to make it.
I had it with some shrimp curry for dinner and it was just perfect 👌.
Here's the recipe if you want to make it at home!
Start to finish: 35 minutes (10 minutes active)
Note: Don’t use a small saucepan. If the cooking liquid bubbles over, the sugar will cause it to smoke and burn. A medium or large heavy-bottomed saucepan is best.
2 tablespoons coconut oil
½ cup unsweetened shredded coconut
1½ cups jasmine rice, rinsed
¾ cup water
14-ounce can coconut milk
1 teaspoon kosher salt
In a medium saucepan over medium heat, combine the oil and shredded coconut.
Cook, stirring, until lightly toasted, 1 to 2 minutes. Add the rice and cook, stirring,
until some of the grains are chalky and a few begin to pop, about 2 minutes.
Stir in the water, all but 2 tablespoons of the coconut milk and the salt. Bring to a simmer, stirring and scraping the bottom of the pan frequently.
Reduce to low, cover and cook until the liquid is absorbed, 15 to 18 minutes.
Remove from the heat and let sit, covered, for 5 minutes. Drizzle in the reserved coconut milk, then fluff and stir with a fork.
Excerpted from MILK STREET Copyright © 2017 by Christopher Kimball.
Used with permission of Little, Brown and Company, New York. All rights reserved.