Give your rice a kick in the flavor pants with this coconut rice.
This coconut rice will put an end to boring rice. Now, don’t get me wrong; I love rice. Actually, I prefer it over potatoes in most instances. It’s just that if a tasty serving of something isn’t ladled over it, rice can oftentimes seem bland. This coconut rice recipe will spiff your rice up in a hurry.
The coconut gives the rice an exotic flavor that blends well with many cuisines. Asian, Latin and Caribbean just to name a few. And if you’re lucky enough to have leftovers, it makes a wonderful lunch, and even breakfast.
The next time rice is on the menu, give this coconut rice a try. You may even realize plain rice was indeed, somewhat boring.
Coconut Rice
Prep time
Cook time
Total time
Coconut gives rice an exotic flavor in this coconut rice recipe. Blends well with many types of cuisines...Asian, Latin and Caribbean just to name a few.
Author: Gary Glen
Recipe type: Side Dish
Serves: 4
Go Get This Stuff
- 1 cup Jasmine rice
- 1 can coconut milk (13.5 FL. OZ.)
- 1/4 cup water
- 1/2 teaspoon soy sauce
Optional Garnish
- 1/4 cup shredded coconut, toasted
- 1 stalk green onion, sliced.thin
Then Do This
- In a medium saucepan, add rice. Add enough water to cover rice by a couple of inches. Swirl the rice around until water becomes cloudy. Pour off water. Repeat two more times.
- Add remaining ingredients to saucepan and stir to mix.
- Bring rice to a boil over medium-high heat. Immediately reduce heat to low and stir.
- Cover pot and allow rice to simmer for 20 minutes.
- Remove from heat and allow to stand, while still covered for another 10 minutes or until all liquid has been absorbed.
- Fluff with a fork and serve. Garnish with shredded coconut and green onion if using.
Notes
Rinsing rice a few times with water prior to using helps remove some of the starch which results in less sticky rice.
Recipe © 2016 Gary Glen | Photos © 2016 Gary Glen | All rights reserved
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