Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- SERVES 4
- 2 cups Thai jasmine-scented white rice
- 2 cups good-quality coconut milk
- 1 3/4 cups water
- 1/2 tsp. salt
- 1/2 tsp. coconut oil, OR other vegetable oil
- Optional: 1 tsp. white or brown sugar (if you like your coconut rice a touch on the sweet side)
- Optional: 1/2 tsp. coconut flavoring
- Optional: 1-2 Tbsp. toasted coconut (baking type) for garnish
Preparation:
For a "rice cooker" version of this recipe, see my: Thai Coconut Rice (made in a Rice Cooker) Recipe.
- Rub oil over the bottom of a deep-sided pot. Note: the pot will need a tight-fitting lid.
- Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat. Stir well.
- Add the sugar and flavoring, if using. Continue to stir occasionally until the coconut milk & water come to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).
- Once the coconut-water has begun to gently bubble, stop stirring and turn down the heat to medium-low (around 2.5 on the dial). Place lid askew on the pot, allowing some of the steam to escape.
- Cook in this way for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.
- Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to rest 5-10 minutes, or until you are ready to eat. The rice will "steam" and have a nice, slightly sticky texture). Tip: Your Coconut Rice can stay warm this way for up to 1 hour.
- When ready to serve, remove the lid and "fluff" rice with a fork or chopsticks. Serve right out of the pot, or place in another serving bowl. If desired, top with a sprinkling of toasted coconut.
Note: This recipe works best with Thai white (jasmine) rice. Other types of rice may not be as enhanced by the flavor of the coconut milk.
Tip: To toast coconut: Place coconut in a frying pan and "dry fry" until light golden brown (see: Toasting Shredded Coconut.).
