Description
I’ve tried many iterations of coconut rice in an attempt to replicate one of my favorite Thai restaurants’, and I think this recipe is a winner! I put together a Hawaiian themed bowl idea from Tastes Better From Scratch (using barbecued chicken/vegetables/pineapple marinated in Teriyaki Sauce), and this was the coconut rice used! – enjoy!
Ingredients
2 cans (400 mL each) coconut milk
1 c. water – rinse the coconut milk cans and use that water
2 t. brown sugar AND 1/2 t. kosher salt
2 c. Jasmine rice – rinsed and drained
for garnish – ~1/2 c. sweetened flaked coconut, lightly toasted in a non-stick skillet
Instructions
Combine the coconut milk, water, brown sugar and salt in a large saucepan and bring the mix to a gentle boil. Stir in the rice, put the lid on the pot, reduce the heat and leave the rice to cook for about 15 minutes – leave it for a couple of extra minutes if it still has a lot of liquid.
Remove the pot from the heat and leave it to sit (with the lid still on) for another 15 minutes. Remove the lid, fluff the rice with a fork and serve with some toasted coconut – so good!