Rice > Thai

Maribo Coconut Rice Recipe

Ingredients with Measurements:
- 2 cups of jasmine rice
- 1 can of coconut milk (13.5 oz)
- 1 ¾ cups of water
- 1 tsp of salt
- 1 tbsp of sugar
- 1 tbsp of vegetable oil
- 1 tbsp of chopped cilantro (optional)

Special equipment needed:
- Rice cooker or pot with lid
- Wooden spoon or spatula

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain the rice and set aside.
2. In a rice cooker or pot, combine the coconut milk, water, salt, sugar, and vegetable oil. Stir until the sugar and salt are dissolved.
3. Add the rinsed rice to the pot and stir to combine.
4. Cook the rice according to the rice cooker's instructions or bring the pot to a boil over high heat. Once boiling, reduce the heat to low and cover the pot with a lid. Simmer for 18-20 minutes or until the rice is tender and the liquid has been absorbed.
5. Once the rice is cooked, fluff it with a wooden spoon or spatula. Garnish with chopped cilantro if desired.


Time:
Preparation time: 5 minutes
Cooking time: 20 minutes
Temperature:
Cook on low heat
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 48g
Protein: 5g
Sodium: 390mg
Sugar: 6g

Substitutions for ingredients:
- Jasmine rice can be substituted with any long-grain rice.
- Vegetable oil can be substituted with coconut oil or any other neutral oil.
- Cilantro can be substituted with chopped scallions or parsley.

Variations:
- Add 1 tsp of turmeric powder to the rice for a vibrant yellow color.
- Add 1 tsp of grated ginger to the rice for a spicy kick.
- Add 1 cup of diced pineapple to the rice for a tropical twist.

Tips and tricks:
- Use a wooden spoon or spatula to fluff the rice to prevent it from becoming mushy.
- If the rice is too dry, add a splash of water or coconut milk and stir to combine.
- For a creamier texture, use full-fat coconut milk instead of light coconut milk.

Storage instructions:
Store any leftover rice 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 or coconut milk to prevent it from drying out.

Presentation ideas:
Serve the rice in a bowl or on a plate. Garnish with chopped cilantro or scallions for a pop of color.

Garnishes:
Chopped cilantro or scallions

Pairings:
This rice pairs well with grilled chicken, shrimp, or tofu.

Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
- Stir-fried vegetables such as bell peppers or snap peas
- Mango salsa

Troubleshooting advice:
- If the rice is too wet, cook it for a few more minutes or until the liquid has been absorbed.
- If the rice is too dry, add a splash of water or coconut milk and stir to combine.

Food safety advice:
- Store any leftover rice in the refrigerator within 2 hours of cooking.
- Reheat the rice to an internal temperature of 165°F to prevent foodborne illness.

Food history:
Coconut rice is a popular dish in many Southeast Asian and Caribbean countries. It is often served as a side dish or as a base for curries and stews.

Flavor profiles:
This rice has a creamy and slightly sweet flavor from the coconut milk and sugar. The salt adds a savory note, while the cilantro adds a fresh and herbaceous flavor.

Serving suggestions:
Serve this rice as a side dish or as a base for curries and stews.

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Taste: Creamy, Coconutty, Sweet, Savory, Aromatic