Ingredients with Measurements:
- 2 cups of white rice
- 1 can of coconut milk (13.5 oz)
- 1 ¾ cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 tablespoon of unsalted butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon of grated ginger
Special equipment needed:
- Large pot with a tight-fitting lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil and butter over medium heat. Add the diced onion and sauté until translucent.
3. Add the minced garlic and grated ginger to the pot and sauté for another minute.
4. Pour in the can of coconut milk and water, and add the salt. Stir to combine.
5. Add the rinsed rice to the pot and stir to combine with the coconut milk mixture.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
7. Cook the rice for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender.
8. Remove the pot from the heat and let it sit, covered, for 5 minutes.
9. Fluff the rice with a fork and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, low heat for cooking the rice
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 16g
Carbohydrates: 40g
Protein: 4g
Sodium: 470mg
Sugar: 1g
Fiber: 1g
Substitutions for ingredients:
- Brown rice can be used instead of white rice, but the cooking time will be longer.
- Olive oil or coconut oil can be used instead of vegetable oil.
- Margarine can be used instead of unsalted butter.
Variations:
- Add diced bell pepper or carrots to the sautéed onions for extra flavor and nutrition.
- Add a pinch of turmeric powder to the coconut milk mixture for a vibrant yellow color.
- Add cooked shrimp or chicken to the rice for a complete meal.
Tips and tricks:
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the pot.
- Do not lift the lid while the rice is cooking to ensure even cooking and absorption of liquid.
- If the rice is still undercooked after 20 minutes, add a splash of water and cook for an additional 5 minutes.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
Serve the rice in a large bowl or on a platter, garnished with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Apohtin Coconut Rice pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
Steamed vegetables, roasted sweet potatoes, or a side salad.
Troubleshooting advice:
If the rice is too dry, add a splash of water and heat it up in the microwave or on the stovetop.
Food safety advice:
Make sure to rinse the rice thoroughly before cooking to remove any debris or impurities.
Food history:
Coconut rice is a popular dish in many tropical countries, including Thailand, India, and the Caribbean.
Flavor profiles:
Creamy, nutty, and slightly sweet.
Serving suggestions:
Serve the rice as a side dish or as a base for a stir-fry or curry.
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Region: Thai